I struggle with Iceberg lettuce. It goes nicely with chicken or bacon, but on it’s own all there is crunch and then dissapointment. I think the problem is that I have tried to gee up the emptyness of the iceberg with strong flavours when what it needs is quiet companions that will not overpower its subtle green bitterness. And that is what I did today - kept it simple and came up with a lovely accompanyment to a tart made with puff pastry topped with brie, sweet bell peppers and sprinkled chives.
- Tear up a bowlful of iceberg leaves.
- Add in say, half a cucumber siced into chunks.
- Finally thinly slice three or four spring onions and add them to the bowl.
- Stir it all together and top with a dressing made from three or four tablespoonfuls of greek yoghurt, the juice of a lemon and some coursely ground black pepper.
I have noticed lately that whereas I make soups from flavours, salads for me are very much a visual thing first closely followed by texture. Hence I see my salads as colour combinations and rarely mix a large number of ingredients preferring to make several salads instead and can end up with a whole colour wheel on the table if I am not careful.
Tofu Tuesday: Merry Christmas
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