Tuesday, July 19, 2011
Berkswell, tomato and bobby bean salad
Here's a great idea for a salad I came across the other day at a Restaurants in Residence event in Docklands which was hosted by the supper club Shacklewell Nights.
It was put together by Jonathan Woolway, who's a sous-chef at St John and bore its trademark stamp of simply cooked seasonal ingredients.
This how he prepared it. (I've left it as he wrote it as I think it reads admirably well.)
Large vine tomatoes halved and roasted long & slow (with xtra virgin, s&p, bay, thyme) till they start to yield on the sides.
Bobby beans are blanched and then refreshed to maintain bite and colour.
Olive oil croutons
Sherry vinaigrette (1 part sherry vinegar, 3 parts olive oil)
Grated Berkswell [sheeps' cheese] tossed through the salad and shaved Berkswell on the top.
I had a go at it last night sans pea shoots which I couldn't find locally and it worked almost as well but would suggest a couple of tips:
* Make the croutons out of a light bread like ciabatta so they go crunchy without getting hard
* I don't think you need sherry vinegar necessarily. A good red wine vinegar would do, possibly with a few extra drops of balsamic.
* the Berkswell I used didn't quite add the piquancy I was looking for and tasted in the original. If you can't find a really nutty one, try an aged pecorino or even parmesan.
But a great salad - fresh and seasonal. Just lovely at this time of year.
You can see my write-up of the other dishes and wine pairings on my website matchingfoodandwine.com