It’s Friday and time not to eat meat.
The entree was spectacularly… dull.
The salad started with my macerating stuff.
In the bowl: a splash of decent balsamic vinegar, a jot of olive oil, a small clove of chopped garlic, two pinches of course salt, some sliced cherry tomatoes, and a heap of sliced strawberries.
Then, after about 20 minutes, cilantro cut up with scissors with
I had exchanged texts today with a friend in Rome and had in mind one of my preferred desserts, strawberries in balsamic vinegar.
It was good. It would pair well with a sharp white, say Sauvignon Blanc or, better, Sancerre with its hint of grapefruit. I might want to eat this after chicken rather than fish.