This isn’t really a recipe, it’s a serving suggestion for wine.
Top and quarter a handful of strawberries. Add to a bed of washed watercress leaves (remove any tough stalks). Sprinkle over a finely chopped, fairly hot red chilli. Splash over some balsamic vinegar and a tiny touch of olive oil. Put in the fridge for 20–30 minutes. Pour the wine (in my case a super dangerous drink-it-like-water vinho verde), drag the sun lounger to the last patch of evening sun, and eat.
The balsamic vinegar sweetens the strawberries as they sit, and the whole salad is a punchy reminder that superb British summer produce and some of the Europe’s greatest favours work better, together.
- Try your chillies before you add them. With a salad like this, if you’re not sure of your chilli then it is better to cautiously de-seed it (or rather, scrape the seeds out with a teaspoon and you’ll take the capsaicin-laden chilli placenta with it) than risk taking out all the tastebuds on your tongue because your chilli is too hot.
- Also, this is a mid to late June recipe when strawberries and watercress are in season.
Originally published at Anna Hamzah.