A very old salad. Now with maybe a face lift in the shape of a tomato vinaigrette. This was a favourite little salad in our home right after my marriage. And at that stage and age it was delicious with a liberal drizzling of tomato sauce, better known as ketchup, bought straight from the supermarket shelf, instead of a fancy vinaigrette. I don’t like tomato in a green salad, the two don’t marry well for me. But this is an exception. Maybe because it isn’t really a green salad. Or maybe it is the way it is served. Or maybe I’m only fooled by the play on words. That is what we do nowadays. A salad in the seventies would mean chopped tomatoes and green leaves with onion rings and a dressing of vinegar and sugar. Now we are still not french and call our dressings vinaigrettes. Now we eat an “avocado salad with bacon topping”, Or “tomato salad with a drizzling of lemon juice”. A “green salad with roasted almonds”, “mesclun with truffle shavings”. So, do we still eat ketchup on our avocado salad…of course we do…in the secrecy of our kitchen!
A tip to try: Never put tomatoes in the fridge, even in summer. Keep them in a cool place. The cold kills all flavour. To revive some of its flavour, leave for a few minutes in water…like salad, like carrots, like all vegetables in fact.
…old things become new…
On Thursday evenings I have life figure drawing class and I get home late. A vegetable tagine is always a good choice on these evenings. I make it earlier in the day and reheat it for a late dinner. I’m ravenous when I get home! Serve with a simple fluffy white rice(ok, go more heathy with full grain or wild or some other grains, but I prefer the stark whiteness of white rice ).
Vegetable tagine a la Thursday.
- Three courgettes
- Four large spring onions with the greens
- One large red bell pepper
- Four carrots
- four tomatoes
- Two potatoes
- A handful of green beans
- can of chickpeas
- A handful of petit pois(fresh or frozen)
- A cinnamon stick
- olive oil
- Cardamom pod
- Juniper berries
- Two teaspoons of curry masala
- Flatleaf parsley
- A tablespoon or two of dry roasted almonds
- About two cups of vegetable stock
- Wash and chop the vegetables into chunks.
- Mix together the spices in a mortar and pestle (except the cinnamon stick), along with some olive oil.
- Sautee the chopped onion with the spices.
- Add the carrots and potatoes and sautee for a few minutes.
- Add the vegetable stock and cinnamon stick and bring to a simmer for about 10 minutes.
- Add the tomatoes and bell and simmer until the vegetables are tender.
- Add the chickpeas, green beans and and turn off the heat.
- Taste for seasoning and adjust.
- Serve in a tagine, sprinkle with the fresh petit pois, the roasted almonds and finish off with flatleaf parslay.
- Serve with white rice or couscous.
Serves 4 people
…I’ll draw, you pose…