earth bowl salad
Because it has been far too long since I last posted here and although I have missed it, my mind has been full up and spilling over. So I stop and start in this space, reluctantly abandoning it, vowing to come back later when the flow is complete and coherent.
This morning we walked along the beach. It was misty and magical and a happy place. A place we know we belong, in nature and near water.
This place, Sintra, has mystical, medieval beauty. Since our move here, there has been chaos and calmness. There has been rough winds and still days, and finally it has settled, and that sense of quiet inside has returned.
After my first two weeks in Portugal, one of the many things I missed from Israel was the wonderful salads, loaded with a freshly chopped mixture of raw vegetables, doused in a good-quality olive oil, freshly squeezed lemon and the typical Israeli vibrant-green flourish of fresh herbs. Served with a red lentil humus, a good bread and good olive oil, it makes a wonderful bowl of raw, earthy goodness for brunch, lunch or dinner.
earth bowl salad
(serves 4 – 6)
You can use any vegetables you have on hand or what is in season, as long as they are fresh and finely chopped. You can also add a handful of toasted nuts and seeds. Use whatever herbs inspire you – parsley, thyme, dill, tarragon, mint or coriander, or a combination of all. You could also use rocket or kale, instead of arugula.
a handful of cherry tomatoes
4 crunchy small cucumbers
handful of small radishes
2 medium carrots, peeled and grated
2 medium beets, peeled
2 ears of corn, freshly steamed and cut off the cob
handful of arugula, and/or rocket or kale
handful of finely chopped fresh herbs (parsley, coriander, dill and/or mint)
3 tablespoons of lemon juice
3 tablespoons of good quality olive oil
sea salt and freshly ground pepper
Bring water to boil. Place the corn in a steamer and steam for 10 minutes, or until just cooked. Allow to cool and cut off the cobs with a sharp knife.
Peel and grate the carrot. Chop all the remaining vegetables into the tiniest cubes you can manage. Gather the arugula and fresh herbs into a tight bunch and slice into thin shards.
In a large, earthy salad bowl, mix all of the vegetables with the sliced arugula and fresh herbs, and dress with freshly squeezed lemon juice, good quality cold-pressed olive oil, and salt and pepper to taste. Check for taste and add more lemon juice and olive oil to your liking.
Goodness from Stacey