Not a terribly appealing photo there, but I just wanted to make a note to self on this little dish. I'm not really a repertoire cook - I have a couple of standard dishes I wheel out again and again but often I just play around with what I have. The experiments are not always super succesful, but every now and then I make something I really like, only to forget it and never make it again.
So, so that I remember. These two simple salads both deserve another outing.
First - romanesco cauliflower with roasted peppers and pine nuts. Roasted the peppers in olive oil in the oven for half an hour or so, then added par-boiled florets of the cauli to crisp it up. Dressed only in the roasting oil, topped with toasted pine nuts. Good.
Second - to cooked wild rice I added a little very finely sliced red onion, and halved segments of tangy clementines, dressed with lemon juice, clementine juice, olive oil, salt and pepper. Surprisingly delicious.