When I
arrived in NYC last year, the Chelsea Food Market was one of my first culinary
discoveries. A huge space dedicated to the freshest of produce, seafood and
sweets galore. I wanted make a salad that was completely inspired by spring
time in New York, with ingredients that I didn't often cook with.
A good salad
should always leave your taste buds confused or weeping with joy. I wanted to
use vegetables and fruits, as well as the sweet and savory elements of a
regular salad. Using gorgonzola cheese in this salad heightens the contrast in
sweetness the fruits offer.
Ingredients
1 cup pearl
couscous
1 small
eggplant
1 cup
of black berries
1 cup
of cherry tomatoes
¼ cup
of pomegranate seeds
½ cup
of gorgonzola cheese
1 tbsp Dijon
mustard
1 tbsp
lemon juice
2 tbsp
olive oil
Salt
and pepper to taste
Method
Slice
the eggplant lengthways and sweat out bitterness with salt. Cook the pearl
couscous and set aside to cool. When the eggplant has sweated juices, pat dry
with a paper towel and grill press them quickly to score the outside with heat.
In a bowl, combine the couscous, eggplant, berries, tomatoes, pomegranate and gorgonzola,
tossing lightly. For the dressing combine Dijon mustard, lemon juice and olive
oil. Splash liberally.
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