I love fresh Georgia blueberries. Tart and sweet, they're a perfect topping for a granola parfait or for eating out of hand or, for the ambitious, a blueberry pie. Here's a recipe from Chef Ricardo Ullio of Atlanta favorite Sotto Sotto, that teams fresh Georgia blueberries with arugula and almonds. A winning combination, especially for my friends with arugula in their CSA boxes.
Serves one
1 cup small-leaf arugula
1/4 cup ripe blueberries
1 tablespoon julienned almonds, toasted
3 tablespoons fresh lemon juice
1 tablespoon olive oil
Salt and pepper to taste
Shaved Parmigiano Reggiano
In a small bowl, toss together the arugula, blueberries, almonds, lemon juice, olive oil and salt and pepper to taste. Combine gently. Serve on a small plate and blanket the salad with the shaved Parmigiano Reggiano.
Rucola and Mirtilli Salad, from Sotto Sotto
Serves one
1 cup small-leaf arugula
1/4 cup ripe blueberries
1 tablespoon julienned almonds, toasted
3 tablespoons fresh lemon juice
1 tablespoon olive oil
Salt and pepper to taste
Shaved Parmigiano Reggiano
In a small bowl, toss together the arugula, blueberries, almonds, lemon juice, olive oil and salt and pepper to taste. Combine gently. Serve on a small plate and blanket the salad with the shaved Parmigiano Reggiano.
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