Cooking With Tea
Tea-Wilted Greens with Summer
Fruit and Goat Cheese
|
This
salad is perfect for those times when you wish to
put a light summer dinner on the table yet not stay
in the kitchen too long. A fruity China black tea,
such as Keemun or Yunnan, stands up to the greens'
assertive flavor. |
Ingredients
•
4 tablespoons/ 2 ounces dried China black tea leaves
(Keemun or Yunnan)
• 1 cup/ 250 milliliters boiling water
• Fruity olive oil for wilting the greens, plus
additional oil to drizzle over dish at serving time
• 1 tablespoon/ 3 grams fresh ginger root, finely
chopped
• 1 ½ pounds/ 700 grams assorted greens,
tough stems or ribs removed
•
Salt and freshly ground black pepper to taste
• 5 ounces/ 140 grams mild, soft goat cheese,
cut into cubes or rounds
• 2 ripe nectarines, plums, or apricots, pitted
and cut into wedges
• Olive oil to drizzle |
Roast
the tea leaves in a heavy dry skillet just until aromatic,
about 2 minutes. Do not burn. Remove from the heat and carefully
add the boiling water. Steep for 1 minute and then pass
through a fine-meshed sieve, reserving the liquid.
Heat
the oil over medium heat, in a large, heavy skillet. Add
the ginger and stir constantly until aromatic. Do not burn.
Add the greens and cook until slightly wilted. Season with
salt and pepper to taste. (There should be some liquid remaining.)
Assembly:
Divide the greens among the 4 warmed plates. Arrange the
goat cheese and fruit wedges as you like over the greens.
Drizzle with olive oil and serve immediately. Serves 4.
