|
Sicilian Salad |
Printer Friendly Copy |
 |
|
| Serves 4 |
Prep 30 mins |
No cook |
Easy |
|
| as side |
|
|
My rating |
 |
Ingredients |
1 small watermelon
2 small heads red chicory, stalks trimmed, leaves separated &
large ones halved
15ml white balsamic vinegar (about 1 tbsp)
30g pistachios (preferably green Iranian)
100g aged pecorino (or a good aged parmesan), cut into irregular
shards
25ml groundnut oil a handful fennel fronds,or fennel herb
(about 1½
tbsp)
brioche baguette
|
|
-
Cut the melon in half through
the width and reserve half for another use. Peel the other
half of skin and the white pith, and then dice the flesh
into 2cm pieces and put in a bowl along with the chicory
leaves, season with salt and pepper, and mix in the
vinegar.
-
Put a frying pan over a medium
heat and toss in the pistachios, dry cooking for a few
minutes, tossing, until they are fragrant and have started
to release their oil. Season with salt, roughly
chop and mix into the watermelon
-
Fold in the pecorino or
parmesan and add the groundnut oil and fennel fronds.
Briefly mix again and arrange so you can see all the
elements. Serve with brioche baguette.
-
Note: the vinegar has to be
white and relatively sweet. You can use moscatel vinegar
if you can find it, but do not use dark balsamic. It is
far too strong.
|
|
DAILY
DINNERS 
