Saturday, June 15, 2013
Simple Pesto Vegetable Salad
Jan has been experimenting a lot with salads lately. Perhaps he has observed my alarming horizontal growth and has seen the error of his ways. So now I sometimes get salad for breakfast. Haha!
I don't mind though. To Jan, making a salad is just like writing poetry. The work should be inspired and the resulting masterpiece should have elements that are unique but are in perfect agreement with each other.
4 leaves Romain lettuce
6 pcs. cherry tomatoes, halved
2 hard boiled eggs, quartered
4 tsp. pesto
1 tsp. lemon zest
3 tsp. olive oil
cheese, thinly sliced
salt and pepper
1. Arrange the lettuce on a plate. Drizzle with half of the olive oil.
2. Arrange the eggs and cherry tomatoes on top of the lettuce. Top each slice of egg with pesto.
3. Add salt and pepper and drizzle with the remaining oil.
4. Top with thin slices of cheese.
Wife's Verdict: Surprisingly eye popping but light at the same time. To me that's a little bit of a contradiction that just happened to make sense. The egg made it quite filling despite the absence of meat and was evened out by the zesty and mildly sour mix of flavors.
Jan's Quip: "Cooking is all about imagination and feelings."