This salad is beautiful and delicious
Have you ever noticed that whenever you sit down to a beautiful dish, it just adds something special to the meal? You get a little more excited about what you’re about to eat and somehow (unless the dish is a total bummer) this makes it taste a little better.
Have you also ever noticed that sometimes salads get overlooked — I don’t know why, but they do. So with that in mind, this holiday weekend consider preparing your salad with a few small details that will make it more beautiful and delicious. Cherry Berry Salad with Balsamic Reduction
Makes four salads For balsamic reduction: 2 tablespoons honey 1/2 cup balsamic vinegar
For the cherry berry salad: 4 heaping handfuls of your favorite micro greens 20 cherries, pitted and sliced into quarters 20 to 30 blackberries Thin slivers of Parmesan cheese (to your liking or another cheese that you like on salad) Really good extra virgin olive oil Salt Pepper Prepare the balsamic reduction. In a clean small sauce pan over medium heat combine the honey and balsamic vinegar. Whisk the liquid until it bubbles, for about two minutes. Reduce the heat to medium and when it takes on a syrupy consistency, turn off the heat. This will take about another eight minutes. Scrape the reduction into a bowl and place it to chill in the refrigerator.
When you are ready to make the salad, equally divide up the greens among four plates. Decorate it with the cherries and blackberries. Sprinkle it with the Parmesan cheese slivers. Drizzle the balsamic reduction over the salad. Add a little extra virgin olive oil. Add salt and pepper to taste. Serve immediately.
Note: This idea of small details can be added to any salad. The trick is to find one small detail to make from scratch so that it creates a more unique dish.
Another example would be to make homemade croutons or salad dressing. I like to even include baked cheese (lacy Parmesan crisps) on my salad. Yes, that’s right. Baked cheese! In Italy they call it frico.
You prepare it by placing freshly grated Parmesan cheese on a lightly sprayed sheet pan and bake it in the oven (350 F) until the cheese melts and becomes lacy. This doesn’t take very long so don’t go anywhere. Immediately scrape the cheese up off the sheet pan with a metal spatula, otherwise it will stick. When it cools, break it up into little bits. Its nutty flavor is out of this world.
Cooking at Home is a weekly column where Rebecca dishes on what she’s been making.