Salad dressing can sometimes be a little problematic, in that it has an irritating tendency to obey the laws of gravity and sink to the bowels of one’s salad bowl. Allowing a well-made dressing to miss out on even a moment’s culinary action is, in my book, indefensible. Happily, chicken and sweet potato act as an edible sponge for superfluous juices and do a great job of mopping up recalcitrant drizzle. It pains me to describe a dish a ‘well-integrated’, but with every ingredient cooperating with one another on myriad different levels, it’s hard not to.
Pesto is one of those timeless ingredients that everyone knows and most people love. However, variety is the spice of life and a little change to the basic recipe for pesto could do us all a little good. Indeed, though rocket is, like basil, green and incredibly adaptable, it has its own very distinctive qualities. For instance, unlike basil, rocket has a very peppery, almost spicy, taste which gives this pesto a rather unexpected kick. In reality I’m rather loath to call this creation pesto, since its character is vastly different from what people usually assume the term to mean. If it wasn’t for the fact that the process was almost identical a more apt term for this devilish creation would surely have been tapenade. In my mind, tapenade evokes thoughts of a much stronger flavour profile than does pesto.
Recently I’ve had relatively little time to dedicate to blogging or cooking – I’ve been working and writing my CV. In fact all I’ve managed to prepare in the past couple of days has been an extremely simple yet fantastically tasty egg and rocket salad. I think simple food is sometimes the best – meals which really show off individual flavours well. The important thing to remember is that you want to showcase the taste of every individual ingredient, so you don’t want to use a flavour which is going to overpower the others. So when making this salad it’s probably best only to use a small squeeze of lemon juice because otherwise you’ll find that it’ll dominate the dish rather than improve it. From a cooking perspective make sure the poached egg is runny inside as it forms an integral part of the salad dressing.
Hello! I'm Nick, frugal food enthusiast and curator of frugalfeeding, a food blog about eating good, well-sourced food as economically as possible.