The time of year is upon us where the baked goods that comforted me through my lonely, dateless winter have come back to bite me on the thighs. It's the time where me and brioche need to go on a break, spin classes must get cried and sweated through, and it's the time of year where I become all about salad.
Spring is just such a great time for produce. My love of asparagus is well documented, but to be honest, I'm pretty much a fan of any vegetable if it's fresh. This salad is so good with fish and comes from my main man Nigel Slater. His way with fruit and vegetables is a constant inspiration, as is his writing, and his slap dash measuring system in recipes - a dollop here, a splash there; I love it.
The other thing that appeals about this recipe is that it takes produce and uses it in a way you really wouldn't normally think too. Making lemon the star by eating it raw in a salad? Sounds ridiculous. Tastes amazing.
Serve it with fresh fish, some wilted spinach (crucial for the cut through of the lemon) and impress everybody that crosses your path.
Some savvy internet searching featuring 'Nigel Slater' and 'salad' lead me to this gloriously simple recipe here. I've altered it slightly.
2 tsp caster sugar
2 tbsp olive oil
small bunch flat leaf parsley
1 heaped tbsp capers
Cut both ends of the lemons, and slice off the skin and pith. Thinly slice and place in a bowl with the olive oil and the sugar. Set aside.
Wilt your spinach. I took my laziness to new heights (thanks to Mr Slater's suggestive picture), and simply rinsed the spinach, and put it into a pot with about 3cm of boiling water, leaving the stalks on.
Add capers and parsley to the lemon, and mix in gently.
Pan fry your fish. I had some lemon sole I got from Jimmy the Fish, having eaten it there for lunch on Saturday (more about that shortly). At Jimmy's instruction I dusted it lightly in a little flour, and cooked it in oil.
You could serve the lemon salad as is, but I mixed it through some salad greens to bulk it up. Serve and enjoy. It's so good!