I recall as a young man I despised salad, I think it was due to the kind of salads we got. If there was something green on the table it was either Pé-tsai or too old. This awful salad is also known as Chinese cabbage was so dreadful that the only way to eat it was to plaster it with a dressing foul and thick.
Now a days varsity is starting to reach even Danish warehouses. I blame the immigrants for this positive influence. Even though we are miles a away from the quality and variety, which you can find in an ordinary supermarket in France, Italy or Spain. I would I like to think that we are following their path, heading towards quality and variety.
Instead of plastering your salad with a dressing, then go vinegar, olive oil and lime, and why not Instead of buying allsorts of fancy ingredients, then go towards simplicity, colours, freshness, taste and quality. Broccoli in Lime is just all that, It is fresh, healthy and tasteful.
- Salad, beetroot leaves, Arugula also known as Ruccola. Beware, Ruccola comes in three difference sorts, and can be very bitter. You might have to adjust the taste with extra vinegar.
- ‘Marconi Rosso’, which is a red sweet pepper fruit. I guess any sweat sort will do.
- Red wine vinegar
- Truffle Oil or just Olive Oil
- Salt and Pepper
- Put your Broccoli into salty boiling water for a very short time, as soon as they turn extra green in colour they are done, get them out and into cold water immediately, you want to preserve the crispiness’ for all cost.
- When they are cooled off, drain the water, and put them into a bowl and add the juice of half a lime.
- Turn your salad in a little red wine vinegar. We don’t want the salad to be soaked in vinegar, but just enough to flavour the leaves. If your Ruccola is very bitter, adjust with a little extra vinegar.
- Put your salad on a large plate, you do not want to it blended together, give it space, make it display the colours. Decorate with the Broccoli, Tomatoes and Red Peppers.
- Give it a lite sprinkle of Truffle Oil
- Season with salt and black pepper.