Most of the writing on my blog is not about food, but life in general and how I cope with it or not, in some cases. On occasion I veer onto a food-related social or political bent, but it's rare for me to write lovingly about the flavours and story behind a recipe. Today, I've been staring at my screen for 53 minutes and have only written the preceding sentence. The first 51 minutes and 13 seconds were spent typing then deleting, typing then deleting as I attempted to coax a story about smoked paprika onto the page.
Today’s recipe is a simple beetroot and mint salad with a pomegranate dressing, made with few ingredients and whipped up in a matter of minutes. This delightful vegan and vegetarian dish makes a perfect side dish for a quick lunch or salad staple for the summer BBQ season. My spiritual culinary hero, Edouard de Pomiane sums up beetroot beautifully in his book ‘cooking in 10 minutes’. “Beetroot can be a very pleasant vegetable. Its [sic] possibilities are exploited far too little.” - Edouard de Pomiane He continues to describe several beetroot recipes which redefine the word simplicity, the most straightforward recipe being laid out using thirteen words, including the title. That, however, is not the shortest in the book.
Hero.Edouard de Pomiane published that book in 1930, becoming hero to many of today’s most lauded cookery writers. The inside cover sparkles with comments from pillars of culinary knowledge Elizabeth David “
Today’s recipe is a clementine and fennel salad with a citrussy dill dressing, a light, sweet side salad with the zesty overtones of clementine and the uniquely aromatic flavour of dill, which pairs beautifully with citrus flavours. Anise-scented fennel is the perfect vegetable to base this salad upon, bumping it up to a full sized, slaw-esque side salad.