Читать книгу The Kitchen Diaries II - Nigel Slater - Страница 19

Crisp, mild, light and fresh, this is the antidote to the big-flavoured salad. I prefer to use hard, glassy-fleshed pears straight from the fridge for this, rather than the usual ripe ones. Any sprouted seeds can be used, such as radish seeds, sunflower or mung beans. The easy-to-find bags of mixed sprouts are good here, too. The cheese is up to you. Something with a deep, fruity flavour is probably best, though I have used firm goat’s cheeses on occasion too. Rather than slicing it thickly, I remove shavings from the cheese with a vegetable peeler. A sort of contemporary ploughman’s lunch.

crisp pears: 2

bitter leaves such as frisée or trevise: 4 handfuls

firm, fruity cheese such as Berkswell: 150g

assorted sprouts (radish, alfalfa, sunflower, amaranth, etc.): a couple of handfuls

For the dressing:

natural yoghurt: 150ml

olive oil: 2 tablespoons

herbs, such as chervil, parsley, chives: a handful

Put the yoghurt into a bowl and whisk in the olive oil and a little salt and black pepper. Chop the herbs and stir them into the yoghurt.

Halve the pears, remove the cores and slice the pears thinly, then add them to the herb and yoghurt dressing.

Put the salad leaves in a serving dish. Pile the pears and their dressing on top. Using a vegetable peeler, shave off small, thin slices of the cheese and scatter them over the salad with the assorted sprouted seeds.

Enough for 2