Salad Inspiration

I am over-the-top picky about blueberries. You would be too if your first ever experience with them was a wild bush growing in the woods of your backyard, the fruit of which was always the perfect balance of sweet and tart, and never bigger than half a centimeter across. New Englanders are blueberry-spoiled.

BUT, I'm able to live in the world of normal blueberries now, having perfected the art of the 'squeeze-and-select' method. My husband is very kind to allow me to eat all the super-firm ones, while he takes my rejects. Waitrose has had some really nice smallish organic ones in stock lately, so we've had a lot of salads with blueberries on them lately. I want to share my favorite combination with you.

Blueberry and Shaved Parmigiano Salad

Serves 2, prep time 5 minutes

You'll Need:

Red & green leaf lettuce, torn up

1/3 cup fresh blueberries

Aged Parmigiano Reggiano, shaved on the thinnest setting of your mandolin

A few shavings of red onion (if you fancy it)

Generous pinch of sea salt flakes

Freshly ground pepper

A fruity extra virgin olive oil

1/2 a lemon

In the bowl it goes:

Lettuce

Blueberries

Parmigiano

Red onion

Salt

Pepper

Drizzle the oil slowly and evenly over the greens.

Squeeze the lemon evenly over the greens.

Eat it.