Recipe summary
A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason, this is also an account of what happens when I make this dish, so you’ll understand each step. Of course when you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!
Sharp peppery arugula meets rich buttery eggplant and vibrant roast tomatoes in this wonderful salad.
Preparation time:
Cooking time:
Yield:
4
Ingredients
For the Salad:
-
A large eggplant
-
A few splashes of olive oil
-
A few large handfuls of arugula
-
A handful of oven dried tomatoes
-
A sprinkle or two of salt and pepper
For the Vinaigrette:
-
1
cup
of extra virgin olive oil
-
1/2
cup
of balsamic vinegar
-
1/2
cup
of honey
-
A few heaping spoonfuls of fennel seeds
-
A heaping spoonful of Dijon mustard
-
A sprinkle or two of salt and pepper