10-Second Mediterranean Salad

Toss this salad in a jiffy

Well, now that I have your attention, I admit this salad will take more than 10 seconds to toss together. Assuming you have all the ingredients ready, it might take few minutes - tops. Really. I think you can handle that.

What is it about instant gratification anyway? It’s like we’ve never lost our infantile urge to have our every need satisfied RIGHT NOW. We all know that it is just not possible to lose ten pounds in one day, or to change the world in five, but there’s always that hope. And I don’t know about you, but my days seem to be springing forth and losing substance. An hour’s worth, to be exact. I need it back!

But back to the salad – if you make a batch of the balsamic vinaigrette (adapted slightly from a recipe in the March ’08 Gourmet magazine) ahead of time, this will be a simple, speedy-fast meal. I love all the Mediterranean flavors in this salad recipe- everything from the artichokes to the chickpeas calls out to me. Oh, wait, it must be time for lunch...

10-Second Mediterranean Salad
inspired by a recipe in Whole Foods magazine

2 -4 tablespoons Balsamic Vinaigrette (recipe follows)
1 15-ounce can chickpeas, drained
1 jar or can artichoke hearts, drained and halved
1 cup halved cherry tomatoes in assorted colors if you can find them
Handful of leftover steamed green beans (optional)
¼ cup thinly sliced red onion or shallot
2 cups mixed prewashed salad greens
2 tablespoons toasted pine nuts
¼ cup soft goat or feta cheese

Put 2 tablespoons dressing in a large bowl. Add the rest of the ingredients except cheese and toss gently. Add more dressing if you like. Crumble cheese over the top.
Serves 4.

Balsamic Vinaigrette: In a food processor, pulse ¾ cup balsamic vinegar, 2 tablespoons Dijon mustard, 2 tablespoon Italian or flat-leaf parsley leaves, 2 teaspoons honey, 1 finely chopped shallot, 1 finely chopped garlic clove, and a dash of hot sauce. With motor running, slowly drizzle in ¾ cup olive oil or safflower oil until emulsified. Season with about 1/2 teaspoon fine sea salt and fresh black pepper. Keep in a jar in the refrigerator for up to 2 weeks.

Save This Page on Del.icio.us

Subscribe to FamilyStyle Food

Copyright (c) 2008 FamilyStyle Food

Grilled Cheese Sandwich with Fig Jam, Basil and Goat Cheese

A sandwich for the front page

When it comes to periodical food porn, I confess that I’m an addict. I’m attracted to glossy magazines like a fruit fly to a tumbler of port; easily taken in by the pin-up shots on the covers of my favorite magazines; Food & Wine, Bon Appetit, Vegetarian Times and especially the slickly designed Aussie imports Donna Hay and Delicious.

Just as soon as the February issue of Gourmet fell through the mail slot, I was hooked: the cover photo is a simple, oozy grilled cheese sandwich. It was almost lunchtime and I was hungry, so I went into the kitchen and made one.

It’s rare that I have the time and inclination to try a recipe as soon as it catches my eye. You know how that goes – flag the page and forget about it for a few years.

I had to make some substitutions, because when you have a Spontaneous-Cook-the-Cover episode, you don’t always have every ingredient called for; in this case my pantry was missing both the Taleggio and Fontina cheeses and escarole greens.

Instead, I made my version of this panini sandwich with sliced Raclette, goat cheese and fresh basil leaves. I did have some fig jam on the shelf just waiting for such an opportunity, which was a good thing because the sweet-savory preserves are a fantastic surprise. At first bite, this sandwich made my day - gooey, tangy cheese, grilled, warm bread and hit of fresh basil. I had a very happy lunch.

The only way to improve upon this sandwich recipe would be to add some crisp bacon or pancetta – but really, even a piece of grilled shoe leather would taste better with some crisp bacon or pancetta, so I guess that just goes without saying!

Grilled Cheese with Fig Jam, Basil and Goat Cheese
adapted from Gourmet
Serves one.

• 2 (1/2-inch-thick) center slices sourdough bread (from a 9- to 10-inch round)
• 2 teaspoons extra-virgin olive oil
• 1 tablespoon fig jam
• 2 ounces sliced Raclette or Fontina cheese
• 1/4 cup soft crumbled goat cheese
  
• 1/4 cup fresh basil leaves

• Brush 1 side of bread slices with oil and arrange, oil sides down, on a work surface. Spread jam on bread slices and top one slice with the cheese. Arrange basil on top of cheese, season with salt and pepper. Close sandwich.
• Heat a heavy griddle or stovetop-grill pan over medium-high heat. Place the sandwich in the pan; weigh with a sandwich press or heavy skillet. Cook 2-3 minutes, until undersides are golden brown. Turn over with a spatula, and cook on the second side until golden brown and cheese has melted. Slice in half on the diagonal, and serve right away.

Save This Page on Del.icio.us

Subscribe to FamilyStyle Food

Copyright (c) 2008 FamilyStyle Food