Читать книгу Gluten, Wheat and Dairy Free Cookbook: Over 200 allergy-free recipes, from the ‘Sensitive Gourmet’ - Antoinette Savill, Antoinette Savill - Страница 22

Always eat fresh strawberries at room temperature, as they lose their delicate flavour and natural sweetness when chilled. For sheer extravagance and a romantic dinner for two, you could use fraises de bois – cultivated ‘wild’ strawberries which are only available at exclusive stores.

Serves 4

100g/3½ oz/4 large handfuls of fresh, ready-to-eat baby rocket (arugula) leaves

1 large bulb of fresh fennel, trimmed and tough outer layers removed

300g/10½ oz/2 heaped cups of fresh strawberries, wiped clean and hulled

1 teaspoon of crushed coriander (cilantro) seeds

1 teaspoon of mild (GF) Dijon mustard

1 tablespoon of red wine vinegar

1 small mild red chilli, seeded and finely chopped

The juice of 1 large sweet orange

Arrange the rocket (arugula) leaves on each plate.

Using a very sharp knife, cut the fennel in half and then into wafer thin slices. Divide the fennel slices between the salads.

Cut the strawberries into thick slices and arrange them over the salads. (If you do succumb to the temptation of fraises de bois then keep the strawberries whole.)

Make the dressing in a small bowl by mixing together the coriander (cilantro) seeds, mustard, vinegar, chilli and orange juice. Whisk the dressing until it is smooth, drizzle it over the salads and serve.