I’m standing still, but it’s only because I’m spinning so fast. Turbulent, top heavy, twister clinging to cinder blocks. A photophobic visual distribution of perplexing, improbable proportions.
Clutching the stagnant, dormant ground I wait. Out of control.
The eye of the hurricane. Mockingly silent, solid, seemingly safe. But so unsteady.
A labile and questionable contradiction.
Just like a baked..salad.
Feeds 2, double dipping with a crusty French baguette; Takes 25 min
Ingredients for Red, White & Black Garlic ‘Salad’
- 4 medium in season tomatoes, cut in 8ths
- Approx 8 oz good Feta in brine, cut into cubes
- 10-12 Castelvetrano olives
- 6 cloves black garlic*, roughly chopped
- 1/3 cup good Greek olive oil
- Maldon sea salt
- Handful of fresh basil leaves, torn
- 1 tbsp raw honey
- French baguette (for dipping)
Method
Preheat oven to 425F.
In a small corning dish toss together the tomatoes, olives and garlic pieces with olive oil and a sprinkle of salt.
Top with feta cubes and bake for 15 min or until bubbly and slightly golden.
Tear over the basil, add a pinch more of the flaked sea salt and drizzle on the honey.
More tempting salad fare? Here are a few others for you to try:
- Bacon Panzanella with Meyer Lemon Vinaigrette
- Seared Chicken with Charred Radicchio and Ricotta
- Deconstructed Ahi Niçoise
- Chinese Crunch Salad with Scallion, Sesame Vinaigrette and Eggplant ‘Croutons’
- Steak Lettuce Wraps with Mango, Gooseberry Guac
*Black garlic has a delicious, prominently sweet flavor, unlike it’s robust, well known cousin. It can even be used in desserts or in sauces like in my Eggplant Parm with Tarragon, Black Garlic Cabernet Sauce.
