Culture. Eat it
18 May 2018
The recipe for my spring salad par excellence.
Admitted and not granted that the salad is not among my favorite dishes, sometimes we must eat salad and, if I have to “eat grass”, let’s do it properly.
So: green valerian, crispy Kaiser pears – the last of the season, smoked speck ham, thin flakes of Parmesan cheese and extra virgin olive oil. Almonds and balsamic vinegar, the good one.
That poetry lies in little things, hidden behind a jade-shaped salad leaf.
Playing hide and seek with happiness, her bff.
There is a scent of emotions: May has arrived, the peonies blossomed rosy and the costume box has now been opened, freeing perfumes of salt and lightheartedness.
Noise of waves that calls and desire to respond.
At home, that afternoon, a smiling light penetrated the ivory curtains, flooding the faces. Sweetness and silence. Small acts of kindness to be repeated every day. Because a smile can really change the world.
What should we get to eat?
A spring salad with pear, speck and almond.
Spring salad with pear, speck and almonds – the recipe
INGREDIENTS
- Valerian salad
- Speck ham
- Almonds
- Kaiser pears
- Parmesan cheese
- Italian balsamic vinegar
- Extra virgin olive oil, salt and black pepper q.s.
While you’re tasting listen: Hoppipolla, Sigur Ros
PROCESS
The amazing fact about the salads is that you do not have to do great things, just think about them, go shopping and make them. Even weighing them is suitable for the purpose. Listen to your taste and act with your eyes.
Anyway:
- Wash the valerian, dry it well and pour it into a large bowl. Season with a drizzle of olive oil, salt and grounded black pepper.
- Also add the sliced pears.
- Cut the Parmesan into flakes and chop the almonds. Add both ingredients to the salad. Add a few drops of balsamic vinegar.
- Cut the speck ham and sauté it quickly in a non-stick pan with a drizzle of oil. Once crispy, add it to the salad while still hot and serve immediately.
Tablewear: La Fornacina Keramik Studio
Ph. Sara Cartelli
© The Eat Culture
WHILE YOU'RE TASTING LISTEN:
Photos: Sara Cartelli
Author
Bio:
Once upon a time there was a 30 years old girl, and she has not the slightest idea what it would be at 32: one, no one but for sure no one hundred thousand. Daughter, sister, friend, mom of a dog, woman of an amazing man. Thinker fulltime, practices the Universal Love. Always looking for which direction take to and who to be doing it. Thank God everything flows. Panta Rei. And in the end, as in a beautiful garden Bahai, she will be delighted by lighting… and she lived happily ever after.
