Is it only here in our house that we eat more salad during the fall/winter/and middle of spring than during the summer?? Sometimes, I still have some culture “confusion” and always it make me stop and think that there’s something “weird” about the way I am doing things. As an example, eating more salad during cold months since I have been in Seattle because we can’t barbecue. Then, I stop and try to remember how I used to eat salad in Brazil and I realize why that sounds weird to eat more salad in winter. In Brazil, we have basically two seasons (most of the states only have one season which is summer) and salad for me is associated with being eaten in the warm days and when “winter” comes we make soups and eat more steamed veggies during the few days that are cold. Last year during the cold seasons in Seattle I was so obsessed with spinach for my salad and I ate so much that I can’t even look at it right now. To substitute the spinach we have been making salads with arugula, frisée and watercress. Here is an example that Marilyn made. A watercress salad with prosciutto, goat cheese and radicchio with a homemade vanilla bean dressing.
PROSCIUTTO, GOAT CHEESE AND WATERCRESS SALAD
6 slices prosciutto
4 ea. figs, (or more to your liking) halved
8-10 ea.(or more to your liking) red grapes
1 lb. pecans toasted and chopped
1/2 log goat cheese cut into slices, rolled into balls and into chopped pecans
watercress and sliced radicchio, washed and combined in equal parts to your taste
1/2-1 cup red or black grapes, washed
1 T. champagne vinegar
1 T. balsamic vinegar
1 tsp .Dijon mustard
1 tsp. minced garlic
1 tsp. minced shallot
1/2 vanilla bean, split, seeds scraped out and reserved
zest of 1 orange
1 T. orange juice
2 T. walnut oil
3 T. extra virgin olive oil
kosher salt and pepper to taste
Combine vinegars, mustard, garlic, shallots, vanilla bean and seeds, orange zest and juice. Stir to combine. Slowly whisk in walnut and olive oil until emulsified. Season with salt and pepper. Set aside.
Place pecans on a baking sheet and toast at 350F. until golden, approximately 10 minutes. Set aside. When cooled, chop into pieces.
Roll goat cheese into balls and roll in the chopped pecan pieces until covered well. Bake in a 350F oven until slightly warmed through but not melted.
Toss the greens and radicchio with dressing until lightly coated. Place goat cheese balls, figs, grapes and prosciutto around the salad.
Beijos e Tchau!
Ludmilla and Marilyn Chudda