Sunday, January 24, 2010

Gooseberry Salad

Thank you for your thoughtful suggestions. However, for some odd reason, I could not get away from thinking about gooseberries as little tomatoes. I decided to make a simple salad that would showcase their unique sweet, tart, and pungent flavor.
Makes 2 salads:

1 dozen gooseberries (halved)
1/4 red onion (sliced into half-moons & rinsed*)
3 tablespoons white balsamic vinegar
1 tablespoons honey
2 tablespoons olive oil
salt & pepper

Whisk together the oil, vinegar, and honey. Add salt & pepper to taste. Add the onion to the mix and allow to marinate for 15 minutes. Add the greens and toss until well-coated. Divide salad between two plates and garnish with gooseberry halves, sea salt, and cracked pepper.

*Always rinse any onion slices that are to be served raw. This process removes that unpleasant acrid flavor that raw onion can sometimes have.


Bianca said...

I've never even seen a gooseberry but I like the name!

Anderburf said...

This looks really good! I just got some organic pepper and Himalayan sea salt from Sustainable Sourcing and I think I'll try them both out in this recipe. Thanks for sharing!

Mother (Re)produces. said...

They're bright orange! Are American gooseberries different than European gooseberries? Ours are green, sometimes purple. Never orange!

Aravind said...

That is so good.
I have got a similar recipe for pregnant women and those suffering from piles.
Hope this helps: