Near & Far Giveaway: Radicchio Salad w/ Figs & Walnuts
Heidi Swanson is one of the original food bloggers, starting her food blog 101 Cookbooks, 12 years ago, and one of the first blogs I ever read.
She is also a pioneer in the world of healthy foods.
Cooking and baking with healthy and natural ingredients, such as agave, amaranth, nut flours, quinoa and coconut products.
I had never even heard of these ingredients until I started reading food blogs such as Heidi's.
I recently met Heidi at her Near & Far book launch at Food52 and she was beautiful, as well as nice and believe it or not, shy!
Her new book Near & Far travels thru her home in San Fran; France; Italy; Morocco; and Japan.
Beautiful gentle photographs of her travels accompany lovely simple recipes to match.
The first recipe I tried was a simple salad made w/ radicchio and arugula.
What makes this salad so unique is the dressing. It uses a tsp of heavy cream. Don't skip it, it really finishes the salad.
And of course you know I was attracted to this salad because it uses figs!
I like dried figs even better than fresh ones, just saying.
Heidi's Salad w/ Radicchio, Arugula, Figs & Walnuts (adapted from Near & Far)
juice of 1 lemon
sea salt
1 tsp honey
1/2 tsp finely crushed whole coriander seed
1/3 cup extra virgin olive oil
1 teaspoon heavy cream
4.5 ounces arugula, shredded
1 medium head radicchio (about 10 ounces), cored and shredded into 1/4-inch ribbons
1/2 cup walnut halves, toasted and cooled
3 ounces Pecorino cheese or Parmigiano cheese, grated or sliced
3.5 ounces dried figs, stems removed and cut in half
Combine the lemon juice, 1/4 teaspoon of salt, the honey, and coriander in a bowl or jar. Whisk in the olive oil, followed by the heavy cream. Taste, and adjust with more of any of the ingredients if needed.
Combine the arugula, radicchio, and walnuts in a large bowl. Toss with two-thirds of the dressing until well coated. Add the cheese and figs and more dressing if needed and toss again.
and I have 3 signed copies of Near & Far to give away.....so please leave a comment about your favorite salad and 3 winners will be chosen randomly. Don't forget to leave your name and email address! (duh).
Comments
Rosie
Will have to try this salad - it looks yummy!
Natalia
nkbilash@gmail.com
email: justaskwriter@gmail.com
rosie.remora@gmail.com
reardoncd@comcast.net
Dried Figs or Cherries are my fav - love adding roasted vegetables - and i love mixing greens and herbs as well.. Fresh Salt added before the homemade dressing. My go to is white balsamic, olive oil, cumin, agave, s&p - or a garlic aioli is also a winner. Sometimes it is just some lemon juice and olive oil.
My inspirations come from the other dishes I am serving or not....
Rosemary
Macy.Egerton@gmail.com
Mary
semslibrarylady@gmail.com
Cathy
bobcathy@idaho.net
Natalie
email nbensa0404@gmail.com
Lisa Walker
lisa23175@yahoo.com
email: janicebrunell@mac.com
grosenb562@gmail.com
- Judith
debbic@ptd.net
1 stick of butter
2 pkgs plain Ramen noodles, crushed
3 oz. sliced almonds (3/4 cup)
½ cup sesame seeds (~ 2 ounces)
1/3 cup sugar
2 lbs bok choy
4 green onions
2/3 cup salad oil
1/3 cup red wine vinegar
2 Tbsp soy sauce
2 Tbsp sugar
Make the salad in 3 steps:
1. In a pan melt 1 stick of butter. Add: crushed Ramen noodles, almonds, sesame seeds and sugar. Stir until lightly browned ~5 min. Let cool at room temperature.
2. Chop 2 lbs bok choy and onions into bite size pieces. Refrigerate.
3. Mix together oil, wine vinegar, soy sauce and sugar. Shake salad dressing well until completely mixed through, pour over bok choy and stir to coat. Let sit to soak a few minutes.
Prior to serving, crumble almond mixture over bok choy.
Kayla.holstad@gmail.com
Larry
lawmarks@gmail.com
This recipe sounds delicious w/figs.
Would love to win this cook-book!
Happy holidays!
Dennee6@hotmail.com (remember 2ns, 2es when you send the email that I won! 😀
Dennee I
Salad is my Summer Comfort Food! Not that I don't eat any in winter, it's just so appropriate for cooling you down on hot humid lazy summer days!
One of my all time favorites is Uborka Saláta, cucumber salad the Hungarian way.
You peel and slice paper thin slices of cucumber, if you have a mandolin slicer it's easy, if not, use a potato peeler.
Put your slices in a bowl, sprinkle generously with salt and let them render their juices.
In the meantime, mix together (this is all to your taste, it's not an exact science, let your taste buds guide you!)
About 1 cup of sour cream, lots of garlic, a little bit of sugar, half a cup of vinegar, freshly ground black pepper.
Let this mixture stand until you squeeze out the salted cucumber slices.
When you've squeezed the life out of your cucumber slices, mix them with the sour cream vinaigrette.
Now comes the part that separates this Cucumber Salad from other cucumber salads... Paprika! Not any kind, real genuine Kalocsai Paprika! Although in a pinch... you can use what you have available, but real hungarian kalocsai sweet paprika is like powdered sunshine! Sprinkle your salad generously with Paprika and you're done.
My mom used to make this salad, generous amounts of it, with the Sunday meal, but no matter how big the bowl, us kids would always squabble over the last bits. There never seemed to be enough!
It's even good the next day, if you manage to have leftovers... I never do!
Nowadays I often make it with roast or fried chicken, my husband would walk five miles on his knees for it!
As we say in Hungarian... Egészségedre! To your health!
Marie
homeosante_marie@hotmail.com
I enjoy many types of salads but find a salad that has a contrasting taste and or texture to be so interesting and really fun to eat. I especially like a salty/sweet taste. Feta with fruit or pears with blue cheese. Texture such as Goat cheese with anything crunchy...nuts, celery, pomegranate seeds...you get my thought, right? Thank you for the chance at the fun cookbook giveaway! Looking forward to new blog and Instagram postings. Enjoy the day!
Memd249@verizon.net
bonnie
I love a fresh-from-scratch caesar salad complete with soft boiled egg and anchovies.
leslieannstevenson@yahoo.com
-Michelle