This may be a simple dish, but it was so delicious that I believe I should share the recipe here.
The dish is a very light and fruity summer salad, and it does wonderfully as a starter or side dish – e.g., I had it with a side of white asparagus sprinkled with parmesan and fresh parsley, or it goes nicely with a cheese and cured meat plate and a nice glass of wine (as the picture below shows, I actually had both, being unable to choose between the goodies – which, admittedly, was a bit over-indulging). Naturally, you can also turn this into a main course if you make the portions larger than suggested below.
The magic really lies in good ingredients: I bought all of my ingredients on the market and the fruit and vegetables you carry home from there are simply not comparable to the (mostly) sad stuff available in the respective super-market section.
- Fresh rocket (ca. 30 to 40 grams per serving)
- Fresh mint (leaves of 3 to 4 stems per serving)
- Fresh pineapple, cut in small chunks (approximately 8 to 10 pieces per serving)
- Fresh strawberries, sliced (approximately 4 to 5 strawberries per serving)
- Fresh fennel, briefly blanched and cut into thin strips (approximately 8 to 10 strips per serving)
- Black olives (3 per serving)
- Squeeze of lime
- 1 to 2 tablespoons of olive oil (more on the strong side, high-quality)
- Freshly ground pepper and salt
- For decoration: Balsamic cream
- Wash the rocket, dry and remove tough stems.
- Wash the mint, pick the leaves of the stems of mint and mix with the rocket. Place in an individual serving bowl.
- Arrange pineapple chunks, strawberry slices and fennel strips between the leaves. Place the black olives on the top (note that the black olives are not exactly required for the taste – to be honest, they are a bit of a distraction, but they are really nice for the look).
- Season with one to two squeezes of lime, the olive oil, freshly ground pepper and salt. Decorate with balsamic cream.