A Slice of Organic Life by Sheherazade Goldsmith is a richly produced hymn to the living a green life. Technically, it is not a cookbook as much as a lifestyle guide to living a pure organic life. Ok, really, it is a lavishly produced ode that makes composting and making your own fly strips look marvelous. As someone who actually leads that organic farm life, it in not nearly as romantic as this book makes out. I speak from experience, turning the compost is hard, messy work. Getting together to have coffee and make your own fly paper is a just plain disheartening.
Watching your tomatoes grow and gathering fresh tomatoes and basil, that is a task that fills the heart with joy.
A simple salad from the garden is a true slice of organic life.
Tomato Salad With Goat’s Cheese and Basil
1 1/2 lb (350 g) vine-ripened tomatoes
4 handfuls mixed salad leaves (rocket, mizuna, frisée, chicory, cress)
1 tablespoon balsamic vinegar
5 fl oz (150 ml) olive oil
A handful of fresh basil
A pinch of salt and black pepper
3 oz (85 g) mild, creamy
Method
Cut the tomatoes into chunks and put in a bowl
Place the salad leaves in another bowl
Blend the vinegar, olive oil, basil, and seasoning together to make a thick dressing. Pour half over the tomatoes and carefully mix. Pour the other half over the salad leaves and gently mix.
Divide the salad leaves between four plates, top with a serving each of the tomatoes, crumble some of the cheese over each portion and serve.
Have the girls over for salad and please make iced tea and not fly strips.
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