Here's the recipe of a delightful salad I conjured up yesterday afternoon:
a cup of freshly shelled broad beans, slightly steamed or tossed in hot water for five minutes.
a cup of thinly sliced Chinese cabbage
two table spoons of chopped fresh cilantro leaves
vinaigrette: olive oil, tamari, mirin, Japanese vinegar and a little water (adjust according to taste but this is the classic Japanese mix used for nearly all recipes), little grated garlic
It's super simple. All has to do with the peculiar taste of the beans. The cabbage is a sort of mild buffer zone, the soft texture of cilantro leaves offers the aromatic binding and the sauce is a slight diversion (the idea is to use little of it, so that one can still taste the bare ingredients.
It worked for me like a few lines of poetry.
Second course was a slice of Poligny St.Pierre, a goat cheese with a very floury bouquet and the consistency of fresh yeast in the middle and fluid cream around the edges. It has the shape of a truncated pyramid and tastes best when the rind has begun to mould into white curls. A divine cheese, serves with white shelled almonds that re-hydrated in water overnight, a spoonful of mixed sprouted grains for a fresh mustardy punch and a few drops of berry juice (any juice as long as it is not too sweet).
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