I was sat in my girlfriends kitchen flipping through the Daily Mail, the back up paper I hasten to add, and sure enough on page two there was a picture accompanying the important news that four baby red squirrels had been rescued after being blown from a tree in high winds. One of the youngens was snapped giving its sibling a peck on the cheek, precious, I thought.
There was something about global economic meltdown in a column on page 40, but sod that, the squirrels are safe!
A knock fell on the door and in came two of the neighbours, a delightful Polish couple called Alex and Ursula who had just returned from a trip to their motherland, bearing a bag of tomatoes so bulbous and ripe that they looked positively cryogenic.
“These are from my brother’s garden” Alex exclaimed, “and they are the best tasting tomatoes you will ever have”.
A serious claim, and obviously one that had to be tested and tasted. (It turns out he was right).
If yesterday’s steak has cured your haemophilia then this salad will surely purge your soul.
Ingredients: (Serves whoever gets there first)
2 large, red, delicious Polish tomatoes from Alex’s brother’s garden, roughly chopped
1 red onion, chopped into half moons
2 cloves garlic, crushed
Handful of fresh basil, chopped
1 ball of fresh buffalo mozzarella, torn into smallish chunks
Balsamic Vinegar
Extra Virgin Olive Oil
Pepper
Method:
1. Mix together the tomatoes, onion and mozzarella in a serving plate. Grind a couple of turns of black pepper over the mix, sprinkle the basil over, slug around two thirds extra virgin olive oil to one third balsamic vinegar. Use quite a lot so you end up with a good centimetre or two of juice at the bottom when you’ve eaten the salad, enable this with some crusty baguette.
2. Eat it. This salad takes about two minutes to make and is one of the more deliciously fresh things on earth, more so than Vanilla Ice in his heyday.
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