Fresh Arugula and Fig Salad with Citrus Dressing and Marcona Almonds

salad with fresh figs, avocado, marcona almonds

Mmmm… fresh figs! Late summer and early fall is the height of fig season. Right now in Austin, the grocery stores have been fully stocked with varieties of figs from California that range in color from dark purple to bright green on the outside, to various shades of pink on the inside. They are best when heavy, plump, unblemished, and slightly soft on the outside. Figs that are squishy are probably overripe. Check out this article to learn more about how to choose figs.

Varieties of ripe figs
Varieties of ripe figs. Photo Credit: Photo © Patrizia Savarese/Getty Images

In this recipe, I have chosen to marinate the fennel in citrus, olive oil, and salt before adding it to the salad. This slightly softens the fennel and makes it more flavorful. Fennel bulbs are easy to slice if you first trim the stems and fronds from the bulb, cut into quarters, and then thinly slice each quarter. If the stems are juicy and flavorful, they can also be thinly sliced and added to the marinade.

FennelTrim fennel root and stems. Cut in half.

fennel- quarteredCut each half in half.

Fennel-4Slice off the hard core from each fennel quarter. Slice thinly.

I recommend using a good quality, aged balsamic vinegar that is less acidic and slightly sweet. I used the Central Market brand Aged Balsamic Vinegar of Modena from Italy for this recipe. It costs about $16 and can be bought online or in the Austin Central Market stores.

balsamic vinegar

I used a tangerine-infused olive oil from Vom Faas specialty store. You can sub a good quality extra virgin olive oil if you can’t find this ingredient.

Be creative and try substituting ingredients that are seasonal in your area. For example, as winter approaches, pomegranates will be in season and can be used instead of figs. Mango can be used in place of oranges, celery for fennel, and toasted pecans for almonds.

Fresh Arugula and Fig Salad with Citrus Dressing and Marcona Almonds
 
Prep time
Total time
 
Author:
Recipe type: Salad
Cuisine: American, Mediterranean
Serves: 6 servings
Ingredients
  • 1 small or ½ large fresh fennel bulb, cored and thinly sliced
  • 2 tablespoons orange juice (fresh squeezed)
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon sea salt
  • 6 cups mixed field greens with baby arugula
  • up to 2 tablespoons aged balsamic vinegar
  • up to 2 tablespoons citrus-infused olive oil
  • freshly ground black pepper, to taste
  • 6 fresh figs, sliced in quarters
  • 1 small avocado, cut into chunks
  • slices of 1 orange or 2 clementines
  • ¼ cup Marcona almonds (toasted and salted)
  • black pepper, freshly ground (optional)
Instructions
  1. In a small bowl, mix together fennel, orange juice, olive oil, and sea salt. Allow fennel to marinate for at least 20 minutes. This step can also be done up to one day ahead, storing the fennel mixture covered in the refrigerator until ready to assemble the salad.
  2. Rinse and spin dry mixed greens. Spread evenly onto large platter or into large salad bowl.
  3. Drizzle greens with balsamic vinegar and citrus-infused olive oil. Top greens with marinated fennel, figs, avocado, orange or clementine slices, and Marcona almonds.
  4. Top with a few grinds of freshly ground black pepper, if desired.
Variation
  1. Use mango chunks in place of orange slices.

Salad at Sami & Lorraines (3)

Bon appetit!

Smashed Potatoes with Tomato Sauce Grassoise

Summer tomatoes! This is the best time to cook with your homegrown or farmer’s market vine-ripened tomatoes. Try this simple but elegant recipe by Chef Alain Braux, originally from the Provence region of France. Chef Braux is a French Chef by training and a Culinary Nutritionist by passion. He is the lead instructor for the Food as Medicine course at The Natural Epicurean Academy of Culinary Arts. He is also an award-winning, Amazon best-seller food and health author.

Feel free to visit Chef Braux’s website, A Votre SantéMedia PageBooks Page. You can also find him on Facebook, LinkedIn, Google+ and Twitter.

Smashed Potato with Tomato Sauce Grassoise
 
This simple yet striking recipe smells of my Provençal countryside. I hope you like it as much as I do.
Recipe type: Side Dish
Cuisine: French
Serves: 2 servings
Ingredients
Potatoes
  • 8 small fingerlings potatoes, peeled and diced
  • 2 quart water, boiling
  • sea salt, coarse
  • 2 tablespoon olive oil
  • sea salt and pepper to taste
Tomatoes
  • 6 organic tomatoes, peeled
  • 2 quarts water, boiling
Sauce
  • 1 tablespoon olive oil
  • 1 garlic clove, peeled, cut in ½, crushed
  • 1 shallot, minced finely
  • 1 pinch sea salt.
  • two turns of freshly ground pepper
  • 2 piquillos, finely cut
  • 1 tablespoons capers
  • 6-8 pitted black olives, chopped
Small salad
  • a few leaves mixed greens
  • 5 mint leaves
  • 1 tablespoon flat parsley
  • 1 tablespoon chives
Lemon dressing for salad mix
  • ½ lemon, juiced
  • 1 pinch sea salt
  • crushed black pepper
  • 2 tablespoons extra virgin olive oil
Instructions
Smashed potatoes
  1. Bring salted water to boil. Cook until tender. Drain. Place back in pot. Crush with potato masher, olive oil, sea salt and pepper. Keep warm.
Tomatoes
  1. Bring water to boil. Cut a small cross at the bottom if each tomato. Boil for one minute then drop in iced water. Drain. Peel. Cut in half. Take seeds out. Dice small.
Sauce
  1. In medium saucepan, heat olive oil at medium heat. Add garlic and shallot to pot 1 Tbsp olive oil. Cook until translucid. Add cut tomatoes. Add piquillos, capers and black olives. Allow to simmer to reduce liquid. When cooked, added chopped fresh herbs. Mix in. Reserve.
Salad
  1. Pick a few salad leaves with herbs. Toss them lightly with lemon dressing.
Plating
  1. Using a metal ring, place crushed potatoes inside the ring to form a galette. Top with tomato sauce Grassoise. Decorate with a few mint leaves.
Finish
  1. Add salad/dressing on the side of potato/tomato dish. Voila!

 

Roasted Carrot and Fennel Soup

Spring is the perfect time in Central Texas to get farm fresh fennel and carrots. I couldn’t resist making this simple soup today for a client when I saw the big bulbs of fennel at the market. The flavors are much sweeter and complex due to the roasting of the carrots and fennel prior to adding them to the soup. Reserve fennel stems and core for juicing, if you wish.

5.0 from 1 reviews
Roasted Carrot and Fennel Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Cuisine: Macrobiotic
Serves: 6 servings
Ingredients
  • 1 pound organic carrots
  • 1 large organic fennel bulb
  • 3 tablespoons organic extra virgin olive oil, divided
  • 1 cup diced organic yellow onion
  • 4-6 cups light vegetable stock (no-tomato)
  • sea salt, to taste
  • 1 tablespoon chopped fennel fronds, for garnish
Instructions
  1. Preheat oven to 400 degrees F.
  2. Wash carrots and trim off the ends. Slice carrots into ½-inch diagonals. Place in a large glass baking dish or roasting pan.
  3. Wash fennel and trim off stems and fronds, reserving a few fronds for garnishing. Slice fennel bulb into quarters, cut out the core, and discard the core. Slice remaining fennel bulb into ½-inch slices and add to carrots in baking dish.
  4. Toss carrots and fennel with 2 tablespoons olive oil and sprinkle generously with sea salt. Cover baking dish with foil and roast for about 30 minutes, or until vegetables are tender and are beginning to brown slightly.
  5. Meanwhile, saute onion, a pinch of sea salt, and remaining tablespoon of olive oil in large soup pot over medium heat until the onion is soft and translucent.
  6. Add roasted carrots and fennel to soup pot and saute a minute more.
  7. Add 4 cups vegetable stock, or enough stock to just cover the vegetables. Simmer until flavors blend, about 10 minutes.
  8. Blend the soup in the pot with an immersion blender until smooth. Add more stock as needed to achieve the consistency you like. It is important not to add too much liquid initially as it will be difficult to achieve a smooth texture.
  9. Season with sea salt and simmer gently for 10 minutes more.
  10. Serve warm or chilled in individual bowls with a few fennel fronds for garnish.

 

Questions?

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