I love this salad as it looks like a contemporary painting… feasting my eyes on the colors, the freshness of the arugula, sage, broad beans from the garden today, literally just a few minutes before making, taking pictures, eating and talking about it here.
And of course we also have from the garden today the beautful edible nasturtium flowers that I start to use a lot now as they come into season from around this time of the year until mid-summer. They come in purple too but today i have used the orange and yellow petals that give a delicate hint of a flowery flavor. It is like looking and eating art and I am not being big-headed and do not refer to my work as a piece of art but this is nature’s work of art, eaten as it is meant to be with no additives and without the need of any artificial coloring. Even if you try to enhance a dish artificially, this result will be impossible to achieve.
I so appreciate the sun here that touches all this glorious produce nearly every day of the year and the pure soil without fertilization that comes from within the soul of the Mediterranean to nurture every mouthful that we enjoy and expect here. This dish touches my five senses, made possible by being in the right place at the right time with the right conditions whatever it is that may have brought us here. Today’s food is a memory that will stay with me forever. This is what i call living …
And for two portions you will need:
Extra virgin olive oil for dressing
Two slices black pudding, I use the locally produced variety
Freshly ground pepper
2 tablespoons wine vinegar
1 teaspoon honey
one tomato, thinly sliced
1 baked potato, skin on, to be served warm with the salad
Arugula, as much as you fancy
Bacon, we used collar, thinly sliced, cooked in a heavy non stick pan until it curls up and the edges slightly caramelize
1 well done hard boiled egg, cut into 4 segments
Broad Beans, we removed the outler leathery pod and left thr exterior skin but this needs to be removed if the beans are not very fresh
4 fresh sage leaves, cooked in the pan after the bacon in the natural oils of the residue and cooked until they crisp up but not brown
Heat a non stick pan and cook the black pudding on low heat until they are quite crisy in the outside and soft on the inside, we like our black pudding cut in thick slices. Transfer to a plate and keep warm.
Add the bacon into the frying pan and saute for a few minutes on moderate heat until it curls up and crisps slightly.
Arrange the arugula and sliced tomatoes on a serving plate and then arrange the bacon pieces neatly.
Pour the wine vinegar into the pan, turn up the heat and scrape the sediment in the pan with a wooden spoon to deglaze until almost all the vinegar has been boiled off. Remove from heat, strain and add the honey and stir. Whisk in a few spoons of olive oil.
Slice the warm baked potato and arrange on the salad plate. Break the black pudding up into pieces and scatter over the salad. Add the eggs segments. Top with broad beans. Pour the salad dressing all over. Add some more broad beans, season with sea salt and freshly ground pepper. Add the nasturtium petals and the crispy sage leaves. Drizzle some plain olive oil. Serve.