It is officially Autumn. Lots of pumpkins and apples at farm-stands, color coming in the trees, leaves falling, and that nip in the air that reminds us that summer is at an end. I love fall. I love the colors, the crisp air, the clear light. And the food! Summer was great and I enjoyed all of the fresh food, but who doesn’t welcome back hot soups and stews, butternut squash, and apples? I recently was looking for a fall salad and thought apple, frisee, and endive would be a good combination. I decided to stack it! Not only does it look great, but it also tastes amazing with the crunch of apples and greens and the subtle hints of maple and bacon.
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Stacked Apple Salad with Frisee and Belgian endive
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- Core and thinly slice apples, place in a bowl with water and a dollop of lemon juice.
- In a small bowl combine shallots and vinegar. Set aside.
- In a heavy frying pan over medium heat, cook bacon until crisp and brown, drain on paper towels. Pour off all but 3 Tablespoons of the bacon fat and return pan to low heat.
- Remove shallots from vinegar and reserve.
- Add vinegar to hot bacon fat, whisking until emulsified. Add salt and pepper to taste.
- Break frisee into sprigs and mix with endive. Dress lightly with bacon fat vinegar combination, reserving some dressing to drizzle on salads.
- On salad plates arrange 2 apple slices, then some of the dressed greens and some shallot slices.
- Repeat using single apple slice, then the other components 2 times more ending with an apple slice. Drizzle with warm dressing, sprinkle with bacon and serve.
The Sisters have so grown to love and appreciate fresh vegetables, that if occasionally we do not have a full salad bar for lunch they actually feel deprived. Each day they look forward to new and interesting combinations of ingredients which keep the lunches from becoming dull or boring. Their enthusiasm gives incentive to the cooks to creatively come up with bright new healthy additions. One of the more popular combinations of late that has made a hit with most everyone is a crisp cauliflower creation. It’s color appeals to the eye while it’s crunch and zesty flavor pleases the palate.
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Crisp & Crunchy Cauliflower Salad
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- Cut cauliflower in half and slice fairly thin crosswise.
- Slice black olives.
- Chop red peppers and scallions.
- Crumble cheese.
- Combine all ingredients and toss with oil and vinegar dressing.
- Sprinkle with parsley.
- This can be eaten immediately for a fresh taste or served the following day if you prefer it marinated.
Fresh Pear Blue Cheese Salad
A perfectly ripened pear is a beautifully elegant sight to behold. Equally as satisfying to senses is the savoring of its taste. Here again is something so naturally delicious it needs no enhancing. Be that as it may, whenever I’ve served a Fresh Pear Blue Cheese Salad the responses are so overwhelming that I keep wondering why I don’t do it more often. These two ingredients so naturally compliment each other when “peared” together, it’s as though they were made for each other. Here is all you do to create this marvelous tasting sensation:
Place one beautiful lettuce leaf on a serving plate. Top with a handful of cut lettuce. Drizzle with your favorite ranch dressing. Place a pear half cavity side up. Fill with a spoonful of thick sour cream seasoned with onion salt. Sprinkle the entire salad as generously or as sparingly as desired with crumbled blue cheese. Sprinkle the entire salad with lightly salted toasted pecans. The key of course is the perfectly ripened beautiful fresh pear.
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Fresh Pear Blue Cheese Salad
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Instructions
- Place one beautiful lettuce leaf on a serving plate.
- Top with a handful of cut lettuce.
- Drizzle with your favorite ranch dressing.
- Place a pear half cavity side up.
- Fill with a spoonful of thick sour cream seasoned with onion salt.
- Sprinkle the entire salad as generously or as sparingly as desired with crumbled blue cheese.
- Sprinkle the entire salad with lightly salted toasted pecans.
- The key of course is the perfectly ripened beautiful fresh pear.
Just the other morning I took a walk down to the garden to see how all the vegetables were doing. Its a nice walk of five minutes or so, and a great chance to get in a little prayer time to start the day.There is nothing like a garden to put things in the proper perspective. We have been getting tubs and tubs of the most beautiful tomatoes — big beefsteak ones, with hardly any blemish, so I was looking for lush beautiful plants laden with lovely red fruit. Not so! This year everything is dying back earlier than normal because of how hot late spring and early summer were, so the tomato vines were far from lovely, but loaded with fruit! There is an interesting lesson here. I think that these plants are producing the most beautiful fruit, even as the plant itself dies. I hope I can do as well when I’m in my declining years!
A few years back one of the sisters’ mother, who emigrated from Italy shared a simple recipe for tomato salad. Such an easy, but perfect way to feature your late summer tomatoes.Tomato Salad
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Tomato Salad
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- Mix all of the above together, and enjoy.
