For a light meal for two, I made the Baby Spinach, Bresaola, Apple and Nut Salad. Simply dressed with an olive oil and balsamic vinegar vinaigrette and finished with shavings of Pecorino cheese, this dish was a fabulous combination of textures and flavours: crunchy, chewy, crisp and juicy, salty, tangy, sweet, and nutty.....every bite held something different. I love it when minimal effort (and cooking) produces something this good; toasting the almonds and pistachios was the extent of the cooking required for this dish!
I don't recall ever having eaten bresaola before, a definite oversight on my part. Like a beef version of prosciutto, it's chewy, salty, a little sweet, mildly spicy and a great foil for the tart green apple.
I didn't measure the spinach, just used what I thought was a generous amount for 2, and adjusted the dressing to our taste, using just 1 tbsp each of olive oil and balsamic vinegar. Served with some whole grain bread, it was light but satisfying.
An Italian inspired meal wouldn't be complete without an espresso and on a hot day, an icy version was the perfect pick-me-up.
|Coffee Granita with Whipped Cream|
I sweetened the coffee and whipped cream to taste, using less sugar than the recipe called for, and added a little vanilla to the cream. Delicious!
The recipes for Baby Spinach, Bresaola, Apple and Nut Salad and Coffee Granita with Whipped Cream are from the Italy chapter in the book Falling Cloudberries: A World of Family Recipes, by Tessa Kiros.
We're cooking with Yotam Ottolenghi until September, but during potluck week we're given free rein to explore the recipes of any of the chefs that have been featured in the past. Check out IHCC to see what chefs and recipes have been chosen by other members this week.