I had a major kitchen failure this week. So, today, I decided to go easy with myself -- salad.
It has also been a strange week. I was rather sickly and weak. There were also many thoughts that came running through my mind.
This Tuesday, I went out to take a short walk at Bidadari Park to clear my mind. I love that park for two simple reasons --firstly, we had our wedding photos taken there, so it holds a special place in my heart. Secondly, and the main drawing factor, I love the tembusu trees. I like their sturdy trunks, the strong branches, the whole structure of the tree. I have to declare that they are my favourite trees.
Perhaps my liking for the tembusu tree is due to its simplicity. I love that they look so grand and sculptural even though these particular tembusus are 'balding'. No frills. Raw, yet beautiful.
Yes, back to lunch today, simple and un-frilly. Store-bought vegetables with a drizzle of extra virgin olive oil, a splash of balsamic vinegar and a quick grating of parmesan cheese. Fresh. Simple. Beautiful.
Mesclun Salad
(serves 2)
1 packet of mesclun (mixed baby greens), rinsed and spun dry
1-1/2 tbsp extra-virgin olive oil, or to taste
1 tsp balsamic vinegar
grated parmesan cheese
Directions
- In a salad bowl toss the mesclun well with the oil and drizzle it with the vinegar.
- Season the salad with salt and pepper and toss it well
- Serve with grated parmesan cheese sprinkled on top
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