I had made up my mind. This had to be the key ingredient in the salad I was making.
Bulls Blood leaves, beautiful. In the basket they went. Baby tomatoes that looked too good to be real, in they went too.
Slowly & Slowly, a basket moved to the counter which would later be turned into a plated salad by the end of the day, or well…by sunset.
Asparagus, palatable on its own, drizzled with rock salt & Olive Oil. Roasted. Another addition that I lusted for.
You will need:
-A Bunch of Bulls Blood leaves
-A Ball of Truffle Burrata cheese
-200g Holland Tomatoes, Sliced in Half
-A cup of Asparagus, or a large handful. Its all eye based. Ends Chopped.
-1/2 a Small Baguette. Fresh.
-Fresh Salt & Pepper
-1/2 teaspoon freshly ground Salt
-2 tablespoons Fresh Lemon Juice
-6 Tablespoons Olive Oil
-1/2 teaspoon chopped Rosemary flakes
Begin by washing the Leaves, and drying well. Set Aside.
Place the Asparagus + Tomatoes in a pan and drizzle generously with olive oil, salt, and pepper. Place in a 175C oven and roast until soft & tender. Remove and set Aside.
Slice Baguette into slices (Don't use ends) and drizzle with Olive oil, Salt, and Pepper. And toast in the oven until golden, remove Chop into quarters and set aside.
Make the Vinaigrette, in a small jar place the salt & drizzle the lemon juice on it, shake the jar around to dissolve the salt in the acid. Add the Olive Oil & Rosemary , place a lid on the jar and mix until emulsified.
To bring it all together :
In a plate, gently place the leaves as start base. Follow with the Asparagus, Tomato, and Bread. Bring in the Burrata and use the best tool..your hand. Break it apart lusciously on top.
Finish of the salad by drizzling the Vinaigrette on top, and a fresh grind of Black pepper.