Wednesday, August 18, 2010

Blueberries: Get 'em while you can

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.

 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.

No comments: