Sweet ’n’ Sour Summer Salad with Aubergine Caviar
by Armel Névo (From Ascent Magazine Issue 34 – Summer 2007)
preparation time: approx. 1 hour
1 pkg. spring mix salad
2 tbsp. extra virgin olive oil
2 tbsp. hazelnut oil
2 tbsp. fresh lemon juice
2 tbsp. raspberry vinegar
150 g raspberries
pecans, toasted, for garnish
6 cloves garlic, chopped
2 tsp. extra virgin olive oil
2 tsp. fresh lemon juice
6 slices baguette or country bread
2 tbsp. chives, chopped
salt and pepper
1 Wash all the fruits and vegetables.
2 Cut the aubergines and tomatoes in half lengthwise. Roast in the oven at 350°F for 20–25 minutes.
3 Cut the nectarines into thin slices.
4 Make vinaigrette by mixing the two oils, the lemon juice and the raspberry vinegar. Season with salt and pepper.
5 Remove the roasted aubergines and tomatoes from the oven, peel off the skin and finely chop. Add chopped garlic and transfer to a mixing bowl.
6 Slowly add the olive oil and lemon juice to this mixture. Mix well.
7 Spread caviar onto toasted slices of baguette or other crusty bread and top with chives.
8 On each plate, place the spring mix, seasoned with vinaigrette, and top with nectarines, raspberries and pecans. Place toasted baguette spread with aubergine caviar on the edge of the plate and enjoy!