BEETROOT, FIG AND WALNUT SALAD
- Make sure you’re not wearing a white t-shirt
- Chop up whole beetroots into chunks.
- Cut small figs into halves and/or big figs into quarters.
- Slice or tear jamon into strips.
- Bash up some walnuts
- Get a little bit of onion (any colour, let’s not discriminate), and slice it very finely
- Put everything except figs into a bowl.
- Mix or stir. Tossing is for tossers, and besides, it probably doesn’t work too well with beetroot.
- Tip into a rustic bowl/fine white serving platter/empty margarine tub, according to your decor. (Or just use whatever you mixed in – save the environment by doing less dishes!)
- Sprinkle with requesón.
- Delicately place figs on top, in a manner that appears random, but is actually a meticulously calculated execution of the finer principles of culinary aesthetics. (ie make them figs look pretty)
- Add a swirl of sticky balsamic dressing.
- Cracked pepper, if you must.
- Maybe some herbs. I didn’t think to add herbs, but there’s definitely scope here for modification/improvement. I’ve no idea what would be nice, if you do, leave your tips in the comments below!
Jamon – Spanish cured ham. I used the Serrano variety. Italian prosciutto, regular ham, grilled bacon, or any kind of flavoursome smoked meat would probably work just as well.
Requesón – a mild, crumbly cheese. Kinda like ricotta, but kinda not. Feta would work well too I think.
Sticky balsamic dressing – my housemate has a bottle of pre-mixed raspberry balsamic sauce. It’s incredible. If I didn’t have that on hand, I would’ve used regular balsamic vinegar, honey, and a dash of olive oil.