I think there’s not much to tell this time. Simply a great salad.
Sometimes I get too busy thinking about complicated meals or techniques that I forget how good can something so simple be. There’s so many different ways to enjoy a salad plate, that’s what’s so great about it. This time it’s a combo of crisp romaine, tangy rocket, creamy goat’s cheese, black olives, red onions and pomegranates. Oh, and large capers, of course.
Choose the quantity of ingredients according to your taste. Salad leaves should be dominating. This is a salad with goat cheese, not goat cheese with decorations.
Prep time: 10 minutes
- Romaine and rocket leaves, equal parts
- Black olives
- Pomegranate seeds
- Thinly sliced red onion
- Creamy goat cheese
- Large capers
- A bit of cooked quinoa
- Balsamic vinegar and olive oil (1:2 ratio)
- Salt and pepper
Wash the salad leaves thoroughly and dry them. Chop romaine salad leaves. Place romaine and rocket in a large bowl. Top with black olives, pomegranate seeds, quinoa, thinly sliced red onion. Crumble some goat cheese on top and garnish with a couple of capers.
Mix balsamic vinegar and olive oil together until you get an even thick sauce. Drizzle on top of your salad then sprinkle with salt and pepper.