My favourite summer salad takes just minutes to throw together, yet looks and tastes sophisticated enough for guests. It can be served in smaller portions as a starter, or larger as a main course with perhaps some crusty ciabatta bread.
Put a handful of rocket on a plate, cut an avacado in half and using a teaspoon scoop out little rounds of the flesh to scatter over the rocket. Next crumble over some semi-soft goats cheese, scatter with a few broken walnut pieces and tear some smoked salmon over the top.
Sometimes I don't dress this at all, there are so many textures and flavours going on you don't really need dressing. However if you do like to dress, a drizzle of olive oil and balsamic vinegar does the trick.
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