A summery salad from Cooking with Tea by Robert Weminscher and Diana Rosen. Tea-Wilted Greens with Summer Fruit and Goat Cheese serves 4 4 Tablespoons Keemun tea leaves1 cup boiling water1½ lbs. assorted greens, tough stems or ribs removed5 oz. goat cheese, cut in cubes or rounds2 ripe nectarines, plums or apricots, pitted and cut in wedgesSalt and freshly ground pepper to tasteFruity olive oil for wilting the greens plus additional oil to drizzle over dish at serving time Warm 4 plates in oven at very low temperature. Toast the Keemun leaves in a heavy dry skillet just until aromatic, about two 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. Add the brewed tea and season with salt and pepper to taste. There should be some liquid remaining. Assemble the salads by dividing the greens among the four plates. Arrange the goat cheese and fruit wedges on top of the greens as you like, and drizzle with more olive oil. Serve immediately. Pair this salad with Barnes & Watson's Kennilworth Ceylon. |
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