For the first time ever, I’ve been able to brag to my friends and family living elsewhere on planet Earth about the amazing weather we’ve been having in Berlin. It’s so warm and sunny: you wouldn’t believe that 53 weeks ago my Instagram feed was still blanketed in snow—because obviously Instagram holds the most accurate account of the weather of Winters' past.
You know what always surprises me?
How big a difference just a little bit of sun can make.
As soon as the sun comes back, the whole city springs to life. The Berliners shed their winter clothes (all four extra layers) and come out of hibernation to drink their ‘Club-Mates’ in the sun.
The buildings and parks suddenly become more friendly and more charming.
Even the graffiti looks prettier.
The cafes and restaurants bring their chairs and tables out, and you can safely resume walking down the street with the assurance that there are people watching you.
(I kid of course. This is precisely the reason why sunglasses are my best friends—protection from against not only UV-rays but also awkward eye-contact.*)
*Also mucho useful for being discreet while people watching. What can I say?! It’s a vicious cycle.
In all seriousness, the parks fill up with people, young and old, lounging about, sun-tanning and reading books. Everyone is smiling, everyone is having a good time, and everyone is no longer suffering from Vitamin D deficiency.
Random fact: I love cats.
I’ve been known to say on multiple occasions that I’d like to be a cat…
I mean who wouldn’t want to be a cat when it entails spending all day laying languorously in the sunlight?
So, my friends, I’ve created a recipe for those days when the sun does come out and all you want to do is be a cat too.
A salad that is quick to assemble. A salad that will stand up to the turbulent journey whether it be in a bike basket traveling down a cobbled road, or in your canvas bag swinging wildly because you’re running late.
A salad to enjoy on a happy, sunny day.
Or if the weather doesn’t permit, a salad to shovel in your gob while groveling about the cold and the rain.
From now on I advise you to do nothing but sit by your window and wait for the sun to come out. As soon as you see even a single ray, I order you to sprint to your kitchen and make this salad.
Then frantically Whatsapp all of your friends, throw the salad in to your bike-basket and cycle over to meet them in the park for a picnic; provided they’ve successfully decoded your auto-corrected, emoji-filled gibberish.
**Generously feeds two** a small head of romaine lettuce 1/2 of a bulb of fennel 1/2 of a pomegranate 1/4 of a red onion 1/2 packet of feta(about 80 g) 1 tbs pomegranate molasses 1 tbs white wine vinegar 2 tbs extra virgin olive oil salt, pepper
Rinse the veggies and drain as much water off of them as you possibly can.
Thinly slice the red onion and the fennel. Use a mandolin if you have one.
Roughly chop the Romaine and cut the feta in to cubes.
Cut the pomegranate in half. Hold the half seed-side down. Using the back of a wooden spoon, tap the top of the pomegranate. The the little jewel-toned seeds should tumble out with ease.
Toss everything together in a bowl with the vinegar, pomegranate molasses and olive oil.
Season with lots of black pepper, and salt to taste.
Get cooking, get dancing, and get out there in the sun!
Until next time.
© 2014 The Ballerina Chef