This is a classic Italian salad, with a bit of an additional touch in the form of pomegranate beads.
It is probably my favourite salad. The first time I had the combination in Robert’s Bistro in Duesseldorf. Then I had other variations like bresaola rolled around rucola (rocket), pear and goat cheese, and yet there was always something missing until I got a set of black dishes. I designed the dish for the colour, but the taste did not suffer.
I made this as I waited for Sanni to drive from Duesseldorf to Berlin the day before her birthday. It was a midnight dinner as we celebrated her birthday.
- Fresh rucola (rocket) from the market. Please do not buy the sad small version as they are only good for making Rucola-Pesto.
- Cherry tomato.
- Fresh pomegranate beads.
- Roasted pine nuts
- Rasberry or cassis (blackcurrants) balsamic cream.
- High quality olive oil.
How to make it:
- Roast the pine nut in iron skillet over medium-hot (7-8) temperature. The nuts must be permanently stirred. When you smell the aroma, you know that it will be ready soon. Careful, if you over-roast the pine nuts they become bitter! When the nuts are golden-brown, then you are ready.
- With a thin and sharp knife carefully shave the parmesan. If you can manage to shave the cheese thin enough, it will curl and looks a lot nicer. Also as the thin pieces are lighter, you can put them on the rucola without causing it to collapse.
- Put the rucola in the dish. Try to create a hollow green ball.
- Carefully place the bresaola in the hollow to mostly hide it, while making sure parts of it as well as the colour are still visible.
- Depending on the size of your tomatos, cut them in two or four pieces and place them in the hollow of the salad. Make sure the colour remains visible.
- Carefully drop some of the pomegranate beads on the salad, but do not destroy the shape. You can again use the hollow.
- Pour balsamic cream and olive oil on top.
- Carefully garnish the salad with parmesan shavings.
- Grind fresh pepper over the salad to taste.
- Buon Appetito
By the way… The dinner that night was mostly cold food. Here are pictures of the cold-cut and cheese plates: