Apricot and tomato, tomato and apricota combination of two ingredients that work perfectly together and only occurs a few weeks a year (as long as climate change allows it). The one that has become me salad favorite of the season was born by chance when, roasting some apricots in the pan to accompany some fillets of chickenI decided to deglaze the remains that were left with a little vinegar and use some of the leftover fruit in another dish.
With the deglazing, the remains that had caramelized in the pan – caramelizing is not burning, this detail is important –, even those that had stuck a little, gave the salad a delicious sweet and sour touch at the same time. Normally we use this technique in hot sauces, but beyond habit I can’t think of why not also do it with vinaigrettes and any fruit that goes well in the pan. Roasted cherries with cottage cheese, peaches and ham or plums and Greek yogurt could also make great salads, with any green leaf as a base and olives, nuts or seeds to top it off.
I take advantage of having the microphone to make a style statement. Lady Coral White in favor of always cooking something extra “so that there is leftover”, especially with things that do not require more effort and that can be easily disposed of. An extra handful of sautéed cherry tomatoesa couple of peppers when you do escalivadawhat is missing to use all the kilo of the peas that you will then sauté with ham.
I don’t mean batch cooking, but to those containers that may not form the basis of the next family meal, but help with the breakfast toast or they make a quick omelet or scrambled egg. Extra point if you go with changed schedules because you have exams, deliveries or life in general is not working for you: leftovers are love; and the wayward soul who opens the refrigerator and finds them when they need them most, could be you.
Time: 15 minutes
Difficulty: Do not eat the apricots before
Ingredients
For 4 people
- 6 not very soft apricots (about 300 grams)
- 2-3 tomatoes (about 300 grams, I used the last raf of the year
- ½ lettuce or 2 heads (I used romaine)
- 400 grams of lentils
- ½ sweet onion or 1 chive
- Salt
- Pepper
- apple cider vinegar
- Extra virgin olive oil
Instructions
Wash and drain the lettuce well.
Rinse and drain the lentils.
Cut the apricots in half and pit them. Place them in a frying pan with a little oil over medium heat, with the inside in contact with the pan, until they begin to brown and release juices (about five minutes).
Meanwhile, cut the tomatoes into bite-size pieces and the spring onion. Put on a plate or salad bowl, along with the lentils.
Take out the apricots – it’s okay if they fall apart a little, they will go into the vinaigrette -, deglaze the pan with a splash of vinegar and with a tongue transfer all the rest of the pan to a bowl.
Add salt, pepper and extra virgin olive oil. Mix, taste and, if necessary, adjust salt or acidity.
When the apricots are warm, chop them, add them to the salad, dress with the vinaigrette in the bowl, mix and eat. You can add fresh aromatics such as oregano, basil or mint.
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