Figs are at their peak. We made a Tomato, Fresh Fig and Blue Cheese Salad. This was a good new salad. I am glad we made it! We decided to make Scarpetta's Pasta again. This is a marvelous recipe. The pasta is only partially cooked and then added to the sauce. The sauce gets absorbed into the pasta to complete its cooking. The taste of the pasta is very intense. You can get the recipe from our blog of: August 6, 2015. Click the date to get the recipe. This is a pasta you should make.
Tomato, Fresh Fig and Blue Cheese Salad
New York Times
Whether you get them from your backyard garden or the local
farmers' market, tomatoes are one of summer’s sweetest staples. In the kitchen,
one of the best things a cook can do with a surfeit of ripe summer tomatoes is
not to cook them. With such tasty beauties available (and given the
tomato-pleasing heat), salads make more sense. Start simply by slicing big
tomatoes into rounds and cutting smaller ones into wedges and the cherry and
grape varieties in half. Very gently toss them with fresh herbs, balsamic
vinegar, olive oil and good salt. Use whatever you’ve got to hand to dress up
the pile. Here, we’ve used some crumbled blue cheese for tang, fresh figs for
sweetness and a sprinkle of toasted pine nuts for crunch.
Ingredients
1 tablespoon balsamic vinegar
¼ teaspoon fine sea salt
¼ cup extra-virgin olive oil
3 tablespoons pine nuts
1 large or 2 small ripe tomatoes, about 8
ounces, thinly sliced
½ pound fresh figs, cut into quarters
1 ounce crumbled blue cheese, like
Fourme d’Ambert, more to taste
1 teaspoon fresh thyme leaves
Black pepper
Preparation
1. In
a small bowl, whisk together vinegar and salt. Whisk in oil.
2. In
a small skillet over medium-low heat, toast pine nuts, shaking the pan
occasionally, until light golden, about 2 minutes.
3. Spread
tomato slices on a large plate. Scatter fig quarters and pine nuts over
tomatoes. Sprinkle with cheese and thyme, drizzle with dressing and finish with
pepper.
No comments:
Post a Comment