Is’ prickly pear India time. I am Sicilian and I grew up waiting for the rains of August, they do inflate prickly India: only with abundant rain become big and juicy and the bothersome seeds they feel less. When they arrive at this ' State of grace ', they are perfect. And not only as a result. I like to find original combinations, and then I tried them in a salad with grilled chicken breast, the raisins, hazelnuts, pecorino, the red onion and, just because I love them, the quail eggs. All on a nice bed of soft and fresh spinach. Is’ an original salad, quick to prepare if you use, as I did, grilled chicken breast, that gives his best topped with a dash of balsamic vinegar. The twist is that pepper thyme, I didn't know and that I bought last week a plan to market: It has a pungent aroma like black pepper. If you like prickly India try it…
Ingredients for 4 people:
- grilled chicken breast, or if you prefer a baked chicken breast
- 2 prickly pear Orange India (just as a matter of colour contrasts)
- fresh spinach or other type of salad as required
- 8 quail eggs
- Pepper thyme
- a red onion
- 60 g of pecorino cheese Dop
- salt and pepper
- a handful of toasted hazelnuts
- a handful of golden raisins
- extra virgin olive oil as required
- Balsamic vinegar as required
Cut chicken breasts into strips. Boil the eggs until they are firm and remove the shell. Put the raisins in water for 15 minutes in warm water, then squeeze it well and put it aside. Derive from the pecorino of thin flakes.
Carefully clean the prickly India (Remember that, Although they were ' brushed ', There are also plugs): cut them in half and then into quarters, Finally about one centimetre thick slices. Thinly slice the onion. Season the spinach with a little salt and a drizzle of extra virgin olive oil.
Now all you have to do is compose the salad: arrange on the spinach dishes, then alternate between a slice of prickly India and a chicken strips. Top it all with the quail eggs cut in half, some toasted hazelnuts, some slices of onion, the Golden raisin and pecorino cheese. Finally, Garnish with a few leaves of thyme with pepper and a few drops of balsamic vinegar.