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In the Kitchen

Fresh and Delicious

A Word on Seasonal Salads

     Lettuces, tomatoes, summer squash and other garden vegetables scream summer. The East Bay enjoys a mild climate, but even so, the gardens and resulting crops face a definite seasonality. And while fruits and vegetables are trucked in yearlong from far milder climates to make produce selections more reminiscent of summer, nothing is as tasty as in-season vegetables and fruits fresh from local farms and gardens.
   But what are vegetable-and-fruit foodies to do for good, fresh salads when the season doesn’t cooperate?
   Winter crops, for instance, require extensive cooking to be enjoyed, or they don’t lend themselves to salads at all, which can present a real dilemma for those who truly enjoy fresh, delicious salads then. Don’t despair. I have tried many combinations of winter fruits and vegetables and can say with certainty that a beautiful one can be made — one that is fresh, tasty and eye appealing and that can satisfy one’s urge for something both succulent and crunchy. The same applies to other less fecund seasons.
    This recipe is a favorite of mine, and nearly all salad lovers I have shared it with agree it goes a long way toward cheering up a dreary season. As spring gives into summer and fades to fall, turn to this for a seasonal salad that will satisfy a desire for freshness.
     I have offered some substitute ingredients, and while not as good as the named ingredient, they can still complement the vegetables quite admirably. Like all salads, this one is improved by adding a creative touch. While I like goat cheese and enjoy the soft texture, a good Greek feta could be substituted, or dried cherries might work in place of the raisins or cranberries. Sliced pears or apples can be swapped for the persimmons — less colorful but the sweetness and texture would remain. Finally, while the choice of a simple vinaigrette with lemon juice as the acid is my preference, others might enjoy something heartier, such as a buttermilk dressing or honey mustard vinaigrette, to accent the salad ingredients. No matter what minor changes it undergoes, this salad is sure to be a winner.

Seasonal Salad

1    tablespoon pine nuts, toasted slightly
3    Fuyu persimmons sliced very thin into quarter rounds (discard both the end pieces)
½    cup pomegranate seeds (if not available, substitute dried cranberries)
1    cup red, seedless grapes, halved (if you can’t find red grapes, substitute any seedless grapes)
¼    red onion, sliced very thin
4    cups fresh, loose baby spinach leaves, washed thoroughly and dried
1    small head radicchio, washed and torn into bite size pieces
4    ounces soft goat cheese

Dressing
    Juice of 1 large Meyer lemon
6    tablespoons extra virgin olive oil (the best you  can find)
¼    teaspoon salt
    Fresh ground pepper to taste

Make the dressing first by whisking all the ingredients together until blended.  Set aside.

     If you use dried fruit, be sure to cover it with a cup of boiling water for 10 to 15 minutes to rehydrate it before using it. After rehydrating the fruit, drain it and proceed with the recipe.
     To toast the pine nuts, place them in a dry skillet over medium heat and shake the pan gently, keeping the pine nuts moving. They should begin to turn a golden brown in about 1 minute. Be careful not to burn them. As soon as they are golden brown, remove the pan from the heat and pour the pine nuts into a small bowl to stop the cooking. Set them aside.
     Put the sliced persimmons (or dried fruit), halved grapes and sliced red onion into a large bowl and toss lightly with half the dressing. Put the spinach leaves into a large serving bowl and toss them with the torn radicchio leaves. Add the persimmon mixture to the spinach, and toss all the ingredients gently. Sprinkle the pine nuts and pomegranate seeds over the salad. Break the goat cheese into small pieces and drop decoratively over the salad. Drizzle the rest of the dressing mixture over the salad and serve. Serves four to six.