Fig, Prosciutto and Mozzarella Salad

I went to Whole Foods the other day with a definitive shopping list in hand and the intention of getting in and out. But, inevitably, something always distracts me. This time is was the display of fresh figs. 

They immediately conjured up breakfast memories from last summer in Croatia. We were in Rovinj on the Istrian Peninsula and started every morning with a sack of fresh figs, a container of homemade yogurt and a pastry from the local farmers’ market. While overlooking the communist-era monument celebrating the Partisan Army’s victory over the Nazis in WWII, we munched on the plumpest, juiciest figs we’d ever had. And knowing how small their seasonal window was, we took full advantage.

So I greedily grabbed a pint from the Whole Foods display knowing full well their destiny - a beautifully delicious salad that Jamie Oliver deems the sexiest in the world. Fresh figs are partially quartered and opened, adorned with fresh mozzarella and basil, woven together with prosciutto and drizzled with a lemony dressing. Salty, sweet, creamy and fresh, all in one. Darn pretty, too. 

Figs have a peak season from mid- to late summer with some varieties stretching into early autumn. So if you haven’t had the pleasure of eating this old world treat this year, now is your chance! They work especially well in appetizers, jams, sauces and, of course, sexy salads.

Fig, Prosciutto and Mozzarella Salad
Not only is this salad sexy, it's practically effortless. A simple balsamic and olive oil drizzle would also work in place of the lemon dressing. Adapted from a recipe in Jamie Oliver's Happy Days with the Naked Chef.

Serves 2 as a main course (but can easily be reduced for a first course)

8 fresh figs
6 paper thin slices prosciutto
4-6 ounces fresh mozzarella, sliced
Handful of fresh basil leaves

Honey Lemon Dressing:
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1/2 tablespoon honey
Salt and freshly ground pepper to taste

Using a paring knife, make two criss-cross incisions into each fig from top to bottom, but not all the way through. Divide the figs between two plates, squeezing each at its base in order to open them up a little. Weave half the prosciutto around each plate and decorate with half the mozzarella. Roughly rip the basil and scatter it over the top.

Combine all dressing ingredients in a jar with a tight-fitting lid. Shake well to combine and season to taste.

Drizzle the honey lemon dressing over each plate of salad. Garnish with freshly ground black pepper and serve with crusty bread to mop up the juices.

 

The Herbfarm

There are places like Chez Panisse and The French Laundry that I only dream of patronizing. They're not simply restaurants but events for which one saves and plans. And The Herbfarm in Woodinville, Washington is no exception.

A few months ago we were informed that Tristan's godfather, who lives and works in Switzerland, would be visiting and, in honor of the big law school graduation, planned to treat a select group of us to The Herbfarm experience. I'll never forget the moment I heard the news. Tristan hung up the phone and looked at me deadpan. "Bill is taking us to The Herbfarm on August 2nd." My jaw hit the floor and remained there for a good 5 minutes. Then the excitement set in.

In case you're not familiar, The Herbfarm, in a nutshell, began as a roadside herb stand in 1974 and evolved into a garage restaurant serving 6-course meals. Renovations occurred, a tragic fire struck and after 4 years in a temporary location, the new and current establishment was unveiled. Now considered one of the nation's most-celebrated dining events, The Herbfarm showcases local, seasonal 9-course dinners exceptionally paired with Pacific Northwest wine. As a matter of fact, much of what is served is harvested directly from the kitchen gardens or their nearby farm, not to mention that their warm, crusty bread is baked in a homemade oven out back. And the cherry on top? They churn their herbed butter on-site. Of course they do!

We arrived nice and early in order to take full advantage of the pre-dinner Wine Cellar Open House (they actually have wine from the 1700s!) followed by a hosted garden tour. Carrie Van Dyck had us nibbling leaves, eating flowers and smelling cinnamon basil. The restaurant's two lucky pigs, Basil and Borage, live in the midst of paradise and serve as the recycling/composting unit.

The theme of our meal was The Great Basil Banquet. Tasting the many ways this amazing herb was tucked into each and every dish was astoundingly delicious. Thank you, Bill!

Note: Due to the dimly lit atmosphere, most of the following pictures required a flash and ended up a bit shadowy. My apologies (but you'll get the gist).

Clockwise from left: Wood-grilled Local Sardine with Lemon Basil & Semi-Dried Cherry Tomatoes; Today's Herbfarm Egg, Soft-Scrambled with Dungeness Crab, Lemon Thyme & Paddlefish Caviar (my personal favorite); Puget Sound Quilcene Oyster & Genovese Basil Po'Boy

Marinated Wood-Roasted Summer Squash with Roasted Tomatoes, Blossom Stuffed with House-Made Chevre and Sweet-Basil-and-Nasturtium-Leaf Pesto

Spicy-Basil Coho Salmon Crudo with Garden Peas, Fennel and Cucumber

(look at that miniature cucumber!!)

Steamed Rabbit & Housemade-Mangalista Bacon Dumpling with Opal Basil-Scented Blackberry Hoisin

Honey-Glazed Duckling Breast with its Confit, "Fog Drip" Chanterelles, New Potatoes, Summer Vegetables and Thai Basil

Housemade Prosciutto & Ruffled Basil Wrapped Fig with Basil-Scented Fall City Ricotta & BC Balsamico

Herbfarm Cinnamon Basil Ice Cream Cone with Candied Cinnamon Basil

White Chocolate Enrobed Sweet Basil and Yogurt Semi-freddo with Anise Hyssop Poached Stone Fruit, Lime Basil & Raspberry Consomme

Fennel & Basil Dark Chocolate Elixir, Thai Curry White Chocolate Foil, Basil Seed & Rose Petit Four, Madronna Tree Bark & Coffee Macaroon, Raspberry & Peach Pate a Fruits

Heirloom Panzanella

I know I sound like a broken record but man, it's hot in Seattle! To the point where even when hungry, it's too much of a bother to eat. The most I feel like attempting is opening a bag of tortilla chips and dumping my favorite salsa into a bowl. But the BAR exam has begun and Tristan needs to be well-nourished.

So I decided to make Panzanella, the perfect hot weather food. It's a Tuscan bread salad which gainfully employs leftover, stale or day-old bread. I've actually always been fascinated by the way different cultures use stale bread, from French toast, fondue and gazpacho to fattoush, bread pudding and nutty olive oil dips. In the Mediterranean, stale bread is actually viewed as a pantry staple. And if you think about it, it makes perfect sense. Fresh bread has a lot of moisture and can only absorb so much. Dry bread, on the other hand, is much more versatile and can take on loads of flavor.

Basic Panzanella consists of bread, tomatoes, basil, olive oil, vinegar and salt & pepper. Depending on personal taste, onions, cucumbers, olives and cheese can also be added. There is, however, some controversy over its proper preparation. Traditionalists insist that the bread be soaked and then drained and crumbled, while the unconventional cube and toast it. I love tradition but I have to admit, I favor the toasted.

I would guess that the average American throws bread out once it becomes stale, or perhaps turns it into bread crumbs at best. There are so many alternatives out there, and Panzanella is one of the finest.

Heirloom Panzanella
This is a delicious way to use up day-old or stale bread. Feel free to experiment - the addition of cucumbers, olives or feta add a different dimension.

1/2 baguette, cut into 1-inch pieces

7 tablespoons olive oil, divided

Salt

1/4 small red onion, thinly sliced

1 garlic clove

3 tablespoons red wine vinegar

Freshly ground black pepper

8 oz fresh mozzarella, sliced into bite-sized chunks (or leave pearl-style whole)

2 lbs heirloom tomatoes, cut into wedges

Fresh basil leaves

Heat oven to 350° F. Place bread cubes onto a parchment-lined baking sheet. Drizzle with about 3 tablespoons of olive oil; toss well. Sprinkle lightly with kosher salt; toss again. Spread into a single layer and toast in oven, stirring once or twice, until dry and golden, 15-20 minutes. Remove from oven and let cool.

In a small bowl, cover red onion with cool water; set aside.

Rub the inside of a large salad bowl with cut garlic clove. Pass garlic through a press and add to bowl. Add remaining 4 tablespoons olive oil, red wine vinegar and salt and pepper. Add mozzarella and drained red onion.

About 15 minutes before serving, add dry bread and tomatoes to bowl. Roughly tear basil leaves and add to salad; toss well.