Over the last week or so I have been making some incredibly simple, four-ingredient salads.
My first salad consisted of a bed of rocket leaves, with Parma Ham, some shredded Mozzarella and fresh, fresh figs.
It was perfect with some locally bought sourdough bread and unsalted butter.
The following day, I made a second salad.
Again, I used rocket leaves as the base, to which I added some cooked lentils, home-roasted tomatoes and some soft goats' cheese. Drizzled with a tiny amount of olive oil it was utterly perfect.
My third salad was made on one of those dreadful, murky, dull, dark days we have been having. It gave a lovely pop of colour, but the light was so poor that the photograph does not do justice.
Keeping things simple I again used rocket leaves and lentils, but this time I added some baked shallots (mine came from Roscoff and are particularly delightful) with organic salmon steaks, which was also roasted in the oven and then torn over the salad.
I often cook leeks with salmon, and found that the shallots were more then a perfect substitute.
|Parma Ham, Mozzarella with Figs on Rocket Leaves|
|A classic and truly lovely salad|
|The goats' cheese with tomatoes, lentils and rocket|
|So delicious that I made it a second time|
|The colours work wonderfully|
|Salmon, shallots, lentils and rockets|
|A third gloriously perfect salad|