Posts Tagged With: healthy salad

Fresh Fig Salad

Like many of you, my first experience (and for a long time, my only experience) eating figs was in the highly-processed form of Fig Newtons. I’m not slamming Fig Newtons — they are pretty tasty — but I have developed a real love for fresh figs. This love was encouraged by my dad. He has been known to scout out fig bushes in his small town so he can sneak a few when they are in season. Luckily, one is near a local museum where he volunteers and — since figs are not a universally-admired fruit — no one minds him taking a few. One time I showed up for a visit and the first thing he said to me was, “I have some fresh figs and good blue cheese for us to eat!” We may have done a little mutual happy dance.

Friends, fresh figs that are perfectly ripe are a beautiful and fleeting thing. Right now they are showing up in my local grocery store — mostly black mission and brown turkey figs. So, when I saw them, I knew I had to make a fig salad. This is the yumminess that ensued…

Fig Salad (serves 2 as a large side)

  • Throw two big handfuls of greens in your salad bowl. (This time I went with mixed butter lettuces.)
  • Depending on fig size or your preference, cut 4-5 figs into either quarters or eighths.
  • Sprinkle with 1-2 ounces fresh goat cheese ( you can also use blue cheese — my hubby is not as big a fan as I am)
  • You can also throw in nuts — candied nuts, especially pecans, are a great addition. This was a weekday salad for me, so I kept it simple.
  • Grind some pepper on top.
  • Now, just whip up your easy salad dressing. I used 1 tbsp each fig jam, balsamic vinegar, and olive oil. If you don’t have fig jam, you could use honey or brown sugar. Drizzle on top.

Fresh Fig Salad

If you use bagged greens, you have a delicious side salad in about 5 minutes. And then you can focus on the eatin!

Fresh Fig Salad

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Categories: Brunch, Recipes, Salads, Vegetables | Tags: , , , , , , , , , , | 1 Comment

Grilled Caesar Salad

I have seen many recipes over the past few years for grilled romaine salads, usually Caesar salad. I always thought they were interesting. I probably tore about  three or four out of magazines and stuffed them in one of the (many) recipe piles that litter my home office. But, alas, I had never tried one.

This weekend I was looking for an easy side I could throw on my Big Green Egg while my main dish rested. (A super-delish and easy pork chop I will share soon.) So my side needed to cook quickly. Scanning a new cookbook, I found a healthy version of the grilled Caesar salad and figured I would give it a spin.

I am a big fan of pre-prep so that I don’t lose my mind trying to get everything to come out at the same time. So I made the dressing earlier in the day. (Of course, you can always just use your favorite bottled Caesar dressing.) I put the following ingredients (adjusted slightly from the original recipe) in my mini food processor and whirled them together:

  • Juice of 1 small lemon or 1/2 large
  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil mayonnaise
  • 2 anchovies or 2 tsp anchovy paste
  • 1 tsp Worcestershire (I subbed Pickapeppa)
  • 6-8 turns of black pepper mill
  • 1/4 cup olive oil
  • 1 garlic clove

Once I had my Green Egg at about 450 degrees — you could go with as low as 350 — I chopped my romaine heads in half, rinsed them, patted them dry, and brushed them with olive oil. They already looked pretty tasty.

Grilled Caesar Salad

On the grill they went and in about 3-4 minutes, they were done to my liking — you can leave on longer if you want more char.

Grilled Caesar Salad

Grilled Caesar Salad

I drizzled with the dressing, sprinkled on shredded parmesan, and topped with a bit more ground black pepper. The second night I also threw a few capers on for fun.

Grilled Caesar Salad

About as easy as it gets in terms of effort and yet impressive on the plate — can’t beat that with a stick. Give ’em a try.

Categories: Recipes, Salads, Sides, Vegetables | Tags: , , , , , , , , , , , , , , , , , , , | 5 Comments

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