In summer, I am all about the seasonal produce. I cannot get enough of salad, berries, fresh fruits and delicious produce. I pile my basket high at the greengrocers, and can barely get through it all, such is my greed and excitement. In winter, however? Not so much. I’m not saying that root vegetables are boring but… well, that is what I’m saying. It’s just so much harder to get excited about a carrot than it is a strawberry or raspberry. Maybe it’s because so much ‘seasonal’ produce in winter is actually available, and pretty tasty, all year around. There’s not much difference between a carrot in January and a carrot in June.
There are exceptions to the rule, of course, and it’s those that get me excited to go into the kitchen during winter and make up something new. Before Christmas, pomegranates were my jam and I was putting those delicious seeds onto everything in sight. Now? It’s blood oranges. They are just the most beautiful colour, and they could not be tastier than they are right now. There’s something about their limited availability that makes them that much more appealing – as in dating, as in the kitchen in this instance. Is this paragraph getting weird? I’m okay with it. When my love affair with blood oranges ends, it will be time to get re-acquainted with the beauty of rhubarb, but until them I am making the most of these zingy little fruits and everything you can do with them.
This salad is a true thing of beauty. It’s got the freshness and the rich flavour of the blood orange, the subtle creaminess of the mozzarella, the saltiness of the proscuitto and the pepperiness of the rocket. It’s basically a flavour party in your mouth and everyone’s invited. I’m not usually one for chowing down on salads during the winter – I am all about making the most of comfort food during the cold season – but this is most definitely worth getting a little bit healthy for. It’s my little January present to you.
- 1 blood orange
- 2 slices of proscuitto
- 1/2 ball of mozzarella
- 1 big handful of rocket
- olive oil
- balsamic vinegar
- Using a knife, remove the skin from the blood orange and slice thickly.
- Place the rocket on a plate, and scatter over strips of proscuitto and slices of blood orange. Tear over the mozzarella.
- Drizzle over a light splash of olive oil and balsamic vinegar.
- Tuck in!