Buy the figs. The green ones. Always keep prosciutto and fresh mozzarella on hand (…of course!) Make a quick vinaigrette with a little honey and you’re all set for Jamie Oliver’s “Sexy Salad”. I think I’ve eaten this 4 times since last Friday night when I read his Tweet about it. It was fabulous while catching up on the week’s music and media Friday night, fabulous toted to Stern Grove on Sunday, and just as delicious on these “working girl” quickie dinner nights. Assemble fresh each time, but make it super easy by having a jar of vinaigrette…you’ve got it…on hand!
You can make this dressing in a jar without measuring by eyeballing the amounts as you pour them into a jar. Start with the vinegar, then pour in the olive oil to twice the vinegar level, then add a spoonful of honey (keep the amount about equal to the vinegar, or to taste). Grind in the pepper, sprinkle in a little salt, cover the jar and shake. (I like to keep one glass cream container from Straus Creamery (pint size) for salad dressings…learned that one from Alison…thanks, Alison!)
If you must measure, start with the following. The proportions can be scaled up as you need:
1 tablespoon sherry vinegar (I’m really liking “O” brand)
1 tablespoon honey
2 tablespoons olive oil
several grinds freshly ground black pepper
a couple pinches sea salt
Amy’s Kitchen Coach Tips
- Ripen figs on a plate at room temperature. When they are soft, store them in a paper bag in the fridge.
- Tote along this dressing for a picnic salad. Assemble salad greens, figs (cut in quarters – cut almost all the way through, but stop just shy, leaving the end intact…purely decorative, don’t worry about it if it isn’t working for you), fresh mozzarella slices, and prosciutto at home (no dressing!), then drizzle on the dressing once you’re set up on your blanket.