A JEWEL OF A SALAD
New recipe from Ottolenghi
Yotam Ottolenghi’s new book, Plenty More, hasn’t yet been published on this side of the Atlantic, and already it’s creating waves of excitement. News about, and recipes from, the new book have been buzzing on the web since the book launched in England in mid- September.
“It’s gorgeous,” said Frances Bedford of Penguin Random House Canada, who confirmed that the book will be released Oct. 15 in Canada.
Ottolenghi “has — simply put — changed the way we shop and eat,” writes Dale Berning in The Guardian, the British newspaper in which Ottolenghi has had a weekly column.
Although there’s praise for his new recipe for eggplant with black garlic and one for honey-roasted carrots with tahini yogurt, this one, for a deceptively simple, but jewel-bright salad, may be making the most news.
“I rarely rave about my own recipes, but this is one I can just go on and on about,” said Ottolenghi on Stylist.co.uk. “The definition of freshness with its sweet and sour late-summer flavours, it is also an utter delight to look at. But the most incredible thing about it is that it uses a few ingredients that I have been lovingly cooking with for many years, and believed I knew everything about, yet had never thought of mixing them in such a way.”
I made it last week, and while I was perturbed by all the careful cutting — cherry tomatoes chopped into cubes less than one-quarter-inch big? Obviously he has a prep cook, I muttered to myself — all was forgiven as soon as I tasted it.
Fresh, bright, juicy and savoury, it’s like nothing I’ve tasted before — and utterly addictive. FIND STEP- BY- STEP PHOTOS FOR MAKING THIS AT OTTAWACITIZEN.COM/ TAG / OTTAWA- DISH