My first posting on this blog was a year ago today–7th of February 2011!
Poaching Eggs–was a homage to one of my food heroines, the formidable Elizabeth David.
I can’t remember exactly the weather that day but it may not have been so different to today’s–which is nose-endangeringly cold.
So a long nod of thanks to everyone that has visited and those that continue to visit and thanks too for the comments–they are all read and much appreciated.
AND special thanks to my in-house photographer and editor with whom discussion is always lively and from whom I learn a lot!
Here’s a salad to celebrate.
Seasonally crunchy (not much choice from the locals this morning)–with a juicy orange and some sunflower seeds, to put one in mind of seasons to come.
It got the nod at lunch today from Meredith–(though not the mackerel fillet that it accompanied–next time I’ll use less smoked sweet paprika!).
For 2
1 large fennel bulb–outer leaves removed, stood upright and halved through the middle, each cut half laid flat and halved again, then sliced very thinly
1 celery stalk–sliced thinly
half a small sweet red onion–sliced thinly
1 tablespoon of sunflower seeds–dry roasted in a frying pan on the stove top
1 tablespoon of parsley–chopped
a few shavings of parmesan
1 juicy orange–carefully peeled (lifting off the white pith), halved and sliced thinly
salt for sprinkling
1 tablespoon best quality olive oil for dressing
- Mix the first seven ingredients together with care in a favorite bowl.
- Sprinkle with salt and the oil–add more oil if you like.
- Lightly turn everything over.
- Check the seasoning and serve.
Robin Ellis 