Spinach Salad with Goat Cheese and Avocado
Posted on Tuesday, April 10, 2007
It was a sight of desolation!
Disheartened I looked at what lay in front of me. It looked as if a bomb had exploded. Hard to believe just a few hours ago this was a place of many wonderful creations and experiments.
Hard to believe this was my kitchen!
Plates stacked up high, glasses half empty lined up like soldiers, serving dishes with leftovers scattered all over the counters. I took a deep breath and shook my head. This was the sight after the party!
Tom and Soeren came in and Soeren let out a whistle, "This looks messier than my room!"
Tom winked at me and said "I'll get Soeren to bed and help you with this."
I nodded and instead of heading towards the chaos I took a detour to our bar. Got two shot glasses and a bottle of Ramazzotti out of the cabinet. I poured myself a glass and downed it in one gulp. Then poured both glasses full and took them to the kitchen. Putting on my apron I started cleaning up all traces the party had left behind.
As the last shining plate, gleaming glass and polished spoon was cleared away and put back into it's proper resting place. I stepped back and smiled to myself.
Turning to Tom I asked him "So, when is our next party planned?" Without even blinking or revealing any emotion he looked at his watch and said "You are getting slow baby!"
"Well that question normally comes a little earlier!"
I laughed. It's true ... as soon as I have cleared up the leftovers of one party my brain starts revolving around the next party.
Are you like that too?
If you are then you might appreciate this wonderful salad creation for your next party. Make sure you make enough of it, because this is one salad, which will not be left over. I adapted this recipe from one of my favorite monthly food magazines here in Germany called "Lecker."
This is my entry to this edition of Weekend Cookbook Challenge being hosted over at Marta's with the theme Easter/Springtime Food.
This time I am taking you all on an exciting trip through 1001 Arabian dishes. The Monthly Mingles theme for this month is Arabian Nights. Deadline is April 11, 2007. Be there or you'll miss the belly dancing ;-)
Update: Due to the fact that I have received a few dishes from Morocco and do not want to disappoint these entries I will accept Moroccan recipes too.
The first event on the Daily Tiffin is also underway. Hope you will join the DT team and Show us your lunch box.
500g fresh baby spinach - washed and cleaned
6 medium sized tomatoes - sliced and de-seeded
6-7 tablespoons olive oil
Salt and pepper
1 entire garlic spud - Peel the spud and then cut the cloves in coarse slices.
Fresh Rosemary and Thyme
100g Ciabatta bread - sliced
2 red onions - sliced
4 tablespoons red wine vinegar
2-4 tablespoons raspberry vinegar
1 lemon - zested and lemon juice reserved
1 avocado - peeled and sliced
2 spring onions - chopped
2-3 bay leaves
300g young goat cheese
You'll find these food items at the WFLH Mall:
Ile De France Goat Cheese
Sangiuliano Organic Extra Virgine olive oil
Pre-heat the oven at 200 degrees Celsius.
Place a sheet of baking paper on a baking tray and spread the Ciabbatta bread slices. Place a slice of garlic on each slice and sprinkle with Rosemary and Thyme generously. Now drizzle with 2-3 tablespoons of olive olive. Place in the oven and allow to brown until crispy - 15 minutes.
In the meantime in a small saucepan add 100ml water, red wine vinegar, onion slices and the bay leaves. Bring the entire mixture to a rolling boil and allow to simmer for approx. 10 minutes. Add salt and pepper and sprinkle with 2 tablespoons of olive oil. Allow to cool.
In a bowl place the avocado slices and cover well with the lemon juice. Salt and pepper.
In a large bowl add the spinach leaves, tomato slices, lemon zest, onion, spring onions and the avocado slices. Now make a dressing from the raspberry vinegar, remaining olive oil, a dash of lemon juice, salt, pepper, rosemary and thyme. Mix well and pour over the salad ingredients. Mix well.
Place on a large platter. Divide the bread chips over the salad and arrange the goat cheese on top. If you like you can drizzle some more olive oil over the top.
I made this for my Easter brunch and it was a hit. I had placed the dressing on the side so that the spinach leaves does not get soggy. The salad disappeared within minutes. By boiling the onions in vinegar the salad took on a wonderful aromatic flavor. The avocado gave it a nice fruity and cream touch and the cheese completed the harmony. Wonderful as a quick light supper or a fantastic side.
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