I shouldn’t be home, I should be landing in sunny Florida about now but a snowstorm changed our plans. Since Chinese New Year was this past week, I thought I would share some pictures from our celebrations of previous years.
I discovered my love of cooking in the early eighties and a good time for me meant a trip to the cookware store. In those years I was the proverbial gadget queen. Some of them were good purchases, a KitchenAid stand mixer, food processors in different sizes, a serious ice cream maker, all very useful when I was catering. One purchase I made that was a good investment was a stovetop smoker. Made by the Camerons company, the one I purchased thirty years ago looks exactly the same as the one they sell today, at about the same price. The smoker is made from dishwasher safe stainless steel. It is a rectangular box (15″x11″) fitted with a wire rack that sits over a drip tray with a lid that slides on for a snug fit. The handles fold out from the side of the box and stay relatively cool during the cooking time but I would still advise using a potholder. One source said it easily fits over a burner but I have always used it over two burners.
I confess I haven’t used this smoker as much as I probably should. I have smoked cheese, shrimp and, of course, salmon. The Camerons company sells wood chips in oak, alder, hickory and cherry that I have used in the past. This time I chose a different smoking medium, tea. I followed a smoking formula that I have used previously with tea smoked chicken. Brown sugar is used because when sugar caramelizes it forms volatile compounds that enter the air as smoke. This gives the salmon a bittersweet caramel flavor. Rice adds it’s own flavor and absorbs the moisture the sugar creates. This is important because the smoking mixture should be as dry as possible, the goal is to create smoke, not steam. I chose Lapsang souchong, a black tea from the Fujian province of China and Joe’s favorite. The tea is dried over a smoking pine fire that gives it a sweet, clean smoky flavor. I also used some orange peel to add some of it’s aromatics.
The smoking medium is placed on the base, lining the bottom with foil makes for the easiest clean up. Next is the drip tray, then the wire rack. If you spray the wire rack with a little non stick spray it will make the salmon easy to remove. Place the salmon on the middle of the rack so that the smoke can circulate freely around it. Slide on the lid and close it completely. I turn the burners on to medium high until I see the first puffs of smoke wafting out, then I back it down to a low simmer. The guide states that for every 6 ounces of fish, allow ten minutes cooking time, so the one pound piece of salmon cooked in less than a half hour.
The salmon can be served as an appetizer or a main course. Serve with an accompanying sauce. Horseradish and sour cream or tzatziki would be good choices. I made a sauce that I found on the Martha Stewart website using both lemongrass and kaffir lime leaves. Since I would venture to guess most people don’t have a stovetop smoker, though it is a good investment, a heavy pot or wok lined with foil with a rack that suspends the food over the smoking mixture and a foil lid would be a reasonable substitute.
The booklet that came with the smoker gives recipes for fish, poultry, meat, sausages, cheese and even eggs! It is also suitable for outdoor use, either over a campfire or on the rack of a barbecue. Quoting directly from the booklet it is, “perfect for slimmers” that’s how dieters are referred to in the U.K.. It describes the smoking technique as one that is “widely used in Europe” and it “puts pleasure back into eating.” I must agree, it is a healthy way of cooking and the salmon turned out moist and quite delicious, just lightly scented with smoke. I won’t wait so long in between next time to use the stovetop smoker.
Stovetop Smoked Salmon
Makes 1 pound
Kaffir Lime Sauce
Magazine features come and go over the years and often reveal the trends of the time. In the first issue of Bon Appetit I purchased back in 1982 (!) readers could find a column featuring recipes created using a relatively new appliance, the food processor, “Bon Vivant”, a “who’s who and what’s new in the world of food, wine and spirits”, columns featuring cooking for two, wine and spirits, travel and “Too Busy to Cook”, time saving reader recipes.
One column that has lasted all these years is “R.S.V.P.”, reader’s requests of restaurant recipes. Back in 1982 you could find a baker’s dozen of recipes, everything from zucchini nut muffins to sole wellington with a recipe for homemade sausage thrown in for good measure.
In 2015, “R.S.V.P.” still graces the opening pages of the magazine in a paired down format. The February issue has just three recipes, one per page with an accompanying illustration. One recipe in particular caught my eye this month, Kung Pao Brussels sprouts. This recipe comes from Kevin Gillespie, Top Chef “cheftestant” season six and fan favorite. Kevin is presently the chef owner of Gunshow in Atlanta and the author of a best selling cookbook, Fire in My Belly.
I liked the idea of using the kung pao technique with a vegetable. In the elevated role of the vegetable in today’s cuisine, the first real star was kale and recently that title has been handed over to cauliflower, I feel it’s only a matter of time that Brussels sprouts will take over the spotlight. Like it’s counterparts, kale and cauliflower, Brussels sprouts are a member of the brassica family with the same health benefits. They are packed with antioxidants, vitamin C, folic acid and minerals such as potassium, iron and selenium. Their season is from about mid September to March, and as we have learned from other brassicas, those harvested after the first hard frost are the sweetest.
Kung Pao originates from the Szechuan province of China. The classic preparation involves two main ingredients, spicy chiles that contrast with the crunchy, fatty peanuts. Several sources recount the origins of this dish in similar ways with slight variations. It was either created by or it was the favorite dish of the Gong Bao, a high government official in the nineteenth century. I will leave out the part about the chicken needing to be cut into small pieces because of his dental problems or that the name Kung Pao fell out of favor during the Cultural Revolution. Or maybe you like the alternate explanation, the name Kung Pao loosely translates as “hot firecrackers”. The recipe calls for chile de Arbol but I thought this would be a perfect opportunity to use dried Kung Pao peppers with similar heat that were harvested from our garden.
Rinse the sprouts well and trim the bottoms. Slice in half lengthwise and remove any yellowed or damaged leaves. Toss the sprouts with oil, kosher salt and a generous grind of pepper. At the halfway point I take them out, toss them around a bit and flip the baking sheet in the opposite direction. I took my sprouts out about five minutes sooner than the original recipe called for because I was baking in convection mode. Adjust the heat of the dish to your own comfort level. The dish is supposed to be hot but remember you can always add a little more sambal oelek or another chili pepper, but you can’t take them away.
Assemble the sauce ingredients while the sprouts are baking. Cook the garlic and ginger until deliciously fragrant. Add sambal oelek, chilis and remaining ingredients, thicken with cornstarch and simmer. I found that using half the amount of sugar, 1 1/2 tablespoons, gave the right amount of hot to sweet balance in the dish.
Would I make this again? Definitely and Joe agrees, this sauce could be used with other vegetables, eggplant, green beans or in a stir fry using several vegetables. And that September 1982 issue of Bon Appetit? There’s a recipe for Red Snapper Szechuan, with surprisingly similar ingredients to the Brussels sprouts that looks pretty good to me.
Kung Pao Brussels Sprouts
If I told you, “we’re having meatballs” you might conjure up a vision of succulent, tender meatballs in a garlicky fragrant tomato sauce, or maybe you are imagining nutmeg scented Swedish meatballs in a creamy gravy. But the meatball is not confined to the West, the Chinese have the Lion’s Head, oversized pork meatballs traditionally cooked in a clay pot and southeast Asian countries such as Thailand, Laos and Cambodia enjoy the street food of seasoned ground meat wrapped in crispy lettuce leaves.
Our love of Thai food has led Joe to grow some of the ingredients that haven’t always been that common in the local supermarket. We have a lemongrass plant that gets large and bushy in the garden every summer. We harvest a large portion of the stalks and freeze them for recipes like this. The significantly cut back plant is brought indoors to winter over. The greatest danger the lemongrass plant meets inside is our Golden Retriever, Cody, who when given the chance, loves to nibble on the leaves. We have three kaffir lime trees that have never produced a lime. That’s okay though, they are grown for their leaves that when crushed produce an intense citrus aroma. We also grow Thai chiles and basil, Vietnamese mint and the herb that no one is on the fence about, coriander.
The dish this is loosely based on larb, a southeast Asian favorite. This recipe makes a do it yourself appetizer or a light lunch . Set out all of your ingredients and let everyone assemble their own wrap. To eat, take a lettuce leaf, top with several meatballs, add some julienned vegetables, an herb leaf or two, a spoonful of sauce and a sprinkling of chopped peanuts. Roll it up and dig in!
Thai Lettuce Wraps with Meatballs
Make about 2 dozen meatballs
For final assembly
My yearly “pantry purge” brought to my attention some items that would expire in the next few months and needed to be used sooner rather than later. The jar of marinated artichoke hearts I bought at Trader Joe’s last year would reach it’s expiration date in a month. Not wanting to waste them, I started with the artichoke hearts as a foundation. I looked for other items on the shelf that would add some complimentary Mediterranean flavors. Also in the pantry I found jarred sun dried tomatoes and roasted peppers. In the refrigerator I found a container of olives, a previously opened jar of capers and some fresh parsley. I was set to put together an improvised combination that would work well as a topping for the chicken breasts I planned on cooking that evening. I was calling it a “salsa” though Joe pointed out there was nothing sauce-like about it.
To make this dish I started with the marinated artichoke quarters, draining and reserving the marinade in case I needed to add some to the finished dish. The sun dried tomatoes were next, and even though I drained some of the oil off, they retained enough to give the right balance. Capers add a salty element to the dish so I made sure to rinse them well before adding them to the dish. I used Kalamata olives and Castelvetrano, an olive with a mild buttery flavor and one of my favorites. The red and yellow roasted peppers, just needed to be drained and chopped. Combining all of the ingredients in a medium bowl I tasted for seasoning and in this case, a little bit of lemon juice and a splash of balsamic vinegar was the right addition.
So what should I call this? It’s not quite a sauce, but is a versatile topping for fish, chicken, pasta, it could also be used as an omelet filling or even as a topping for a flatbread pizza. The ingredients are interchangable as well. Petite diced canned tomatoes could be substituted for the sun dried tomatoes, mushrooms for the artichoke hearts, a little pesto would be a good addition, you can see what I mean. It’s just important to taste as you go to achieve the right balance of flavors.
This would have been great over the poached chicken breasts I made from the last post but I decided to learn another method. In this recipe, also from Cooks Illustrated, boneless chicken breasts are lightly salted, then parcooked in a covered casserole in the oven. The chicken is then pan seared in a moderately hot skillet and kept moist with a slurry of flour, butter and cornstarch that is brushed on at the end. It gives a nice coating to the chicken and helps it stay moist. As with all meat, poultry and fish recipes, an instant read thermometer takes away the guesswork and is essential for the best results.
Makes about 4 cups
Pan Seared Chicken Breasts
From Cooks Illustrated March 2010
Poach (poch) verb, to take by illegal methods, in this case, as in taking all the flavor out of a chicken breast, leaving it tough, stringy and tasteless. Sound familiar? If you were offered a poached chicken breast you might be inclined to decline, and rightfully so. Cooks Illustrated has taken this classic techinque and perfected it for the home cook. It’s not that difficult or time consuming and will produce consistently good results.
Poaching is a gentle cooking method, best for delicately flavored foods, whether it be an egg, fish, or in this case, chicken. The chicken is cooked in a simmering liquid, just under the boiling point between 160°F and 180°F. Problems occur when the poaching liquid is either too cool or too hot or the cook minding the pot has left the poaching process go on too long. This method does require some watchfulness but is much easier than traditional approaches to poaching.
As with any recipe, start with the best product you can find. Just like you, your chicken shouldn’t be bloated so look for a brand that has not been injected with a saline solution. Trim away any excess fat or sinew before proceeding with the recipe. I have found that four 6-8 ounce chicken breasts are optimal. Wrap each chicken breast in plastic wrap and pound firmly on a stable surface. Your goal is to even out the thickness of the breast so you should be pounding the thicker top part to be more in line with the thinner “tail”. Whatever you do, don’t pound with the jagged side of a meat tenderizer. It will tear the meat and leave you with something unusable. I have a flat mallet expressly for this purpose but a heavy skillet or the flat side of the tenderizer will work as well.
Next step is the poaching liquid, classic French recipes usually include flavorings such as wine, lemon, stock or a bouquet garni. The chefs at Cooks Illustrated have done years of testing for various recipes to determine what flavorings will actually permeate into the cell wall of the meat. With the knowledge they have acquired over the years, they determined that salt, sugar, garlic and soy sauce would flavor the meat and still leave the chicken with a neutral flavor suitable to a wide range of recipes. Soy brings that desired “umami” or meaty, savory flavor. I chose to use a gluten-free low sodium soy sauce since salt was one of the ingredients in the poaching liquid.
You will need a very large pot to cook the breasts, enough to accomodate four quarts, a full gallon of water plus a little room at the top. A word to the wise, start with your pot on the burner and bring the water and the ingredients to it. In my case, a Le Creuset pot filled with a gallon of water is quite cumbersome and heavy to carry. Whisk the ingredients together in your pot until the salt and sugar are dissolved. Place a steamer basket, metal works best here, in the bottom of the pot. This is used to keep the breast from making contact with the bottom of the pot, allowing for the chicken to cook evenly on all sides. My steamer has a ten inch diameter when opened and comforably held the breasts without overlapping or crowding. Cover and let the pot sit at room temperature for 30 minutes. This allows the internal temperature of the breast you just recently took from the refrigerator to slowly rise. After the short brine, turn the heat on your stove to medium.
Stir the water occasionally to even out any hot spots. It should take about 15-20 minutes for the water to reach a temperature of 175°F. I used my thermapen to check every five minutes or so but clipping a thermometer to the inside of the pot works as long as you are diligent to check the temperature’s progress. When the water is at the right temperature, turn off the heat and cover the pan.
Now you have a little time to make a salad and a vinaigrette (the one that follows or your own) while the chicken cooks. Cooks Illustrated suggests that you remove the chicken at 160°F, the suggested internal temperature for poultry. I remove mine at a slighly lower temperature (155°F) knowing that the chicken will continue to rise in temperature even after it is removed from the cooking liquid. Place the chicken breasts on a piece of foil and wrap loosely.
Let chicken rest for 5 minutes. Slice the breast on a slight bias, running with the grain of the meat. I served it with a warm tomato ginger vinaigrette, an excellent accompaniment, inspired by chutney ingredients. Just remember if you are using grape tomatoes, they are meatier with a thicker skin and will not break down as easily as a cherry tomato. Serve the chicken on a bed of greens, stuff in a pita pocket or shred as a last minute addition to a soup recipe.
Perfectly Poached Chicken Breasts
Cooks Illustrated March/ April 2014
Warm Tomato-Ginger Vinaigrette
When it comes to cookies, at the top of the list of my personal favorites is biscotti. Almond biscotti were on the menu for a light nibble after our seven fishes dinner and I am making hazelnut orange biscotti for a pasta making dinner this weekend. Biscotti originated in medieval Italy as a long shelf life food for Roman soldiers and travelers. It is thought that both Christopher Columbus and Marco Polo relied on biscotti for sustenance on their long journeys. The word derives from bis, Latin for twice and cotto for baked. The basic recipe is simple, dough is formed into logs, baked and cooled, sliced and baked again.
Hazelnuts, are also known as filberts. Twenty five percent of the world’s hazelnut production goes to the manufacturing of Nutella, a very popular creamy chocolate hazelnut spread. Hazelnuts may a bit harder to find than, lets say walnuts or almonds, but many large supermarkets stock them. When I can I like to buy nuts from a bulk bin to ensure their freshness. I baked the hazelnuts in a 350°F oven for 10 minutes, shaking the pan every few minutes and rotating the pan each time. The nuts will start to exude their oil and your kitchen will smell heavenly. Transfer lightly toasted nuts to a tea towel to cool, then fold over half the towel and rub gently, back and forth to remove as much skin as possible. Don’t worry if some of the nuts refuse to be skinned, the toasting has made the tannins in the skin less bitter and will add some color and depth of flavor. The nuts should only be lightly toasted since they will be going back into the oven to be baked again in the biscotti. Some of the toasted nuts are finely ground and added to the flour mixture, the rest are coarsely chopped and are folded in at the end of the recipe. Be sure not to take the finely ground nuts too far or you may be left with hazelnut butter.
A little bit of fresh rosemary is included with the dry ingredients. If you don’t have access to fresh, a smaller amount of dried will do or you could eliminate it all together. Flour, rosemary, baking powder and salt are combined in bowl of a food processor. Be sure to check the expiration date on your baking powder. If the date has passed or is soon approaching, there is a simple test you can do to see if it will still do the job. Baking powder is a chemical leavener that reacts to temperature so just drop a little into a glass of hot water. If it bubbles up, you are good to go! Process these ingredients then transfer to a bowl.
Two eggs are now added to the empty bowl and processed until light in color and doubled in volume. I improvised a paper cone for the feed tube to make it easier to add the sugar gradually. This was much neater than using a measuring cup. The melted butter, orange zest, orange liqueur and vanilla extract are added and processed until combined. The wet ingredients are transferred to a bowl and the flour mixture and hazelnuts are gently folded in. I find that a large bowl and the largest spatula you have will make this easier. Lift up from the bottom of the bowl and fold over. Whatever you do, resist the temptation to stir the ingredients!
Flour your hands before forming the dough into two logs the size of the 8×3 inch template. Brush the logs with egg white wash, this will give the cookies sheen. Bake the logs for about 25 minutes, cool and cut into 1/2′ slices. I find a serrated knife works best for this. Time for the cookies to go back into the oven. Bake cookies until crisp and golden brown on both sides. Cool completely before serving. The cookies will be great at this point but you can also take them one step further by dipping the cookies in bittersweet chocolate and sprinkling with toasted hazelnuts.
from Cooks Illustrated November 2012
Makes 30 cookies
It’s a new year and it’s time to put the emphasis back on healthy meals. But healthy doesn’t have to equal boring. Meatballs are lightened up with ground turkey and fresh herbs in this recipe from Yotam Ottolenghi’s cookbook, Jerusalem. Originally from Jerusalem, Ottolenghi is a London based chef restaurant owner, food writer and cookbook author known for his vibrant, fresh, multi cultural cuisine. His recipe takes ground turkey and zucchini, two ingredients with not much flavor going for them on their own and combines them with fresh herbs, cilantro and mint, along with garlic, cumin and spicy cayenne pepper to make a delicious meatball.
In July, I would be making this recipe with herbs and zucchini fresh from the garden. But it’s a bitter cold day in January, so like everyone else I have to bite the bullet and plunk down several dollars for a small bunch of herbs I would have buckets of in the summer. Don’t get me started with the zucchini… When I purchase herbs at the supermarket I try to treat them as a precious commodity. How many times have you (or I) brought home a bunch of herbs, used the tablespoon or teaspoon we needed and the rest was sentenced to the crisper drawer. The next time you notice it, you’re not even sure what it is. My favorite method of preserving fresh herbs as long as possible in the fridge, is to trim the stem ends and place the bunch in a glass with several inches of water. I place a loose plastic storage bag over the herbs and not only can I successfully store them for a week or more, I am more likely to use them since they are not tucked away in a drawer.
This is a wet meat mixture to work with so use a minimally processed product, the extra water added in some brands of ground turkey is not your friend. Check the label, the turkey I purchased was 93/7, lean to fat with no water added. I used a hand grater for the zucchini and lightly wrung it out in a cloth towel to eliminate extra liquid. I like to taste the leaf of the herbs I am using to see how pungent (or not) they are to see what adjustments I might need to make for the recipe.
Put all the ingredients in a large enough bowl so that you can combine your ingredients thoroughly. Take off your rings and roll up your sleeves to do some serious mixing. Put some non stick spray on the sheet that you will place the meatballs when formed and also on your hands to minimize the herbs from sticking to your fingers (some will). Ottolenghi’s original recipe called for these to be made as small burgers, but I thought meatballs were better suited for this January night.
Cook the meatballs in a large (12inch) heavy skillet. I used a Le Creuset cast iron type skillet. Just a thin film of a neutral oil, canola, safflower, is all you need to coat the bottom of the pan. Be sure not to overcrowd the pan, I cooked 18 meatballs in two batches. I shake the pan halfway through to make sure they don’t stick. Finish your browned meatballs in the oven for 5 to 7 minutes to finish cooking them.
The accompanying sauce is very simple, Greek yogurt, sour cream, lemon peel and juice and an interesting middle eastern ingredient, sumac. I discuss sumac at greater lengths here. Sumac is extracted from the berries of the sumac bush and it adds an astringent, fruity taste to dishes. I purchased mine from Penzeys. I am over my Meyer Lemon envy of 2013 now that Joe is growing several trees that are producing fruit. They are inside now for the winter. This is the season for harvest and I was able to pick a fresh lemon from one of our trees. More information about Meyer lemons is in this post. Meyer lemons are not as acidic as regular lemons but the sumac added another layer of flavor complexity to the sauce.
Herb substitutions could be made, parsley for the cilantro, finely snipped chives for the green onions. A tzatziki sauce would also be a good accompaniment. Serve with a tomato sauce and zucchini “noodles” for a family-friendly spaghetti and meatballs substitution. This one definitely goes in the “I would make this one again” column.
Turkey and Zucchini Meatballs
Makes about 18
Ingredients for Meatballs
Ingredients for the Sour Cream and Sumac Sauce
Two cups of chopped leaves barely put a dent in the head of escarole staring back at me in the fridge. I needed it for our Seven Fishes seafood stew, now the remainder of it’s girth was contained in a plastic bag. I knew it would burst out like a jack-in-the-box the minute I opened it. The question now was, what should I do with the rest of this bitter green? I decided on a quick and easy escarole, sausage and white bean stew.
Chicory, escarole, frisee, what’s in a name? They are all forms of one plant, endive, that has two primary forms; one with curly feathery leaves, the other with broader more flattened leaves.
The curly feathery variety is marketed as curly chicory or curly endive. Some specialty growers press and keep curly chicory from light during the later stages of the growth process and the green is brought to market as frisee. Frisee is fragile in appearance, but in actuality, is quite sturdy. Because of the extra pains growers must take to produce frisee it is quite expensive. One of the dishes I made for Seven Fishes, sauteed scallops with mushrooms, called for a bed of frisee. The almost ten dollar price tag for one head was even too pricey for me!
Escarole, also referred to as broad leafed endive, is the form that has a large, comparatively flat head. It is a nutritional powerhouse, high in fiber, minerals, vitamins A,K and C and beta carotene. It is like lettuce in form, the outer, darker leaves are more bitter and best suited for cooking. The innermost pale leaves are not as bitter and are an interesting addition to a salad. Escarole can be very sandy so wash it well in several changes of water.
This stew is a classic combination of bitter greens with white beans and sausage. Cooked sausage and canned beans help this dish to come together with minimal fuss and shows that a soup doesn’t have to be complicated to be good. Like many soups it tastes even better after a few days in the fridge.
Spicy Sausage, Escarole and White Bean Stew
A pile of several months worth of food magazines were accumulating so one afternoon I sat down with a stack and some sticky notes to mark the pages of the recipes that intrigued me. October’s Salad of the Month in Food and Wine demanded a second look, grilled fig salad with spiced cashews. This recipe was contributed by Ratha Chaupoly and Ben Daitz, chef-owners of the Cambodian sandwich shop, Num Pang with six locations in New York City.
The first step in making this recipe and one of the things that makes this salad quite different is cashew brittle. A good brittle should be hard, but not hard to make. They just require a bit of patience and your undivided attention. Combine sugar and a few tablespoons of water in a heavy bottomed pan over medium high heat and bring to a boil. Continue to boil over low heat undisturbed until you see a light amber caramel start to form. Immediately take the pan off the heat and whisk in butter and the ingredient that makes this brittle unique, five spice powder.
Five spice powder actually gets it name from the five elements in Chinese culture and can contain as many as ten different spices. Traditionally it is a blend of star anise, cloves, cassia or Chinese cinnamon, Szechuan peppercorns and fennel. Since it was banned in this country for many years, some premade blends swap out ginger or black pepper for Szechuan peppercorns. It adds a spicy fragrance and flavor to both sweet and savory recipes.
Since it is the middle of December I was not going to fire up the grill for the figs. A grill pan did the job quite nicely. Fresh figs this time of year come from California but nothing beats a fresh fig right off the tree. Joe is growing six varieties of fruit bearing fig trees. Our season for fresh figs is late summer through early fall. We keep a close eye on the ripening process. Too green and the figs are tasteless and watery. If left too long to ripen the figs burst open and all their sweet deliciousness becomes a treat for the bees. In our horticultural zone fig trees need to be protected in the winter. Last year’s harsh winter gave Joe concern that some of the trees might have died off. They didn’t and in addition he made new cuttings this spring to add to our tree collection.
The dressing for the salad combines traditional Chinese ingredients, rice wine vinegar, ginger, scallions and sesame oil. Be sure your sesame oil is toasted, not cold pressed, it has an amazing fragrance and a warm toasted flavor. Black sesame seeds are worth searching out, they have a richer flavor than their white counterparts. All this being said I found the dressing on it’s own to be a litttle lackluster so I added a quarter teaspoon both of oyster sauce and a spicy ginger syrup. To bring an element of salty crunch to the salad, I added some speck, a salted and cured ham that I browned in a pan.
The original recipe called for Bibb or oak leaf lettuce but I feel a mesclun mix that includes a more assertive green such as spinach or baby chard would make a better salad. I should mention too that the brittle is delicious on its own for snacking and it would be easy enough to swap out another nut or spice to make it different.
Grilled Fig Salad with Spiced Cashews
Adapted from Food and Wine Magazine October 2014