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Surprise!
A Basket of Grapes,
Raspberries, a Peach, and...
Edward Ladell
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Grapes and Plums
Giclee Print
Ladell, Edward
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Strawberries
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Brookshaw, George
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Poire Frederick de Wurtemberg
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, Dumenil
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Still Life
Edward Ladell
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Grapes, Apple, Plums and Peach with
Hock Glass on Draped Ledge
Giclee Print
Ladell, Edward
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La Belle Cuisine
Nectarines
and Prosciutto with
Raspberry Vinaigrette
Summer Fruit – A Country Garden Cookbook
Edon Waycott, 1995, Collins Publishers, San Francisco
 
"Choose the most perfect and ripest nectarines from the
local farmers’ market
to showcase in this salad. Not only will they be more flavorful
than super-
market fruit, but you may also find a variety with intensely red skin or flesh
that would
look particularly handsome on the plate."
2 Belgian endives, halved lengthwise
1/2 pound thin sliced prosciutto
(approximately 8 slices)
4 medium nectarines, pitted and
sliced into eighths
2 tablespoon finely chopped
fresh chives
1 tablespoon finely chopped fresh
lemon thyme (optional)
Raspberry Vinaigrette:
3 tablespoons raspberry vinegar
1 tablespoon fresh lemon juice
1 tablespoon honey
1/3 cup olive oil
1/3 sup safflower oil
1/8 teaspoon salt
1/4 teaspoon fresh, coarsely
ground black pepper
Separate the endive leaves and arrange them in a spoke pattern on 4
salad plates, leaving a circle in the center of each plate. Drape 2 slices of prosciutto
in the center of each plate, covering the ends of the endive.
Place the nectarine slices
between the endive leaves and sprinkle the
salads with the chives and thyme.
In a small bowl whisk together the vinegar, lemon juice, honey,
oils, salt
and pepper. Drizzle the vinaigrette over the salads and serve immediately.
Serves 4.
Arugula and
Sweet Onion Salad with
Nectarine Vinaigrette
Summer Fruit – A Country Garden Cookbook
Edon Waycott, 1995, Collins Publishers, San Francisco
"I am always looking for new ways to enjoy arugula.
Here, its peppery
bite
is balanced by sweet fruit and unctuous cheese. To make this a
substantial
luncheon entrée, add more greens and summer fruit."
Nectarine Vinaigrette:
2 ripe nectarines
2/3 cup safflower oil
4 tablespoons fresh lime juice
3 tablespoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon fresh, coarsely
ground black pepper
4 cups loosely packed arugula leaves,
washed and dried
2 large, unpeeled nectarines,
cut into 1/2-inch slices
1/2 large sweet onion, such as Vidalia,
Maui or Walla Walla
4 ounces Gorgonzola
Freshly ground black pepper
Pit the nectarines and purée them, unpeeled, in a food processor
fitted
with a metal blade or in a blender. Add the oil, lime juice, sugar, salt and pepper
and pulse until combined. Set aside.
In a large bowl, toss the arugula with approximately three-quarters
of the vinaigrette and arrange on 4 salad plates. Lay the nectarine slices on the arugula.
Slice the onion into thin rings and divide them among the plates. Crumble the Gorgonzola
over the top and drizzle with the remaining vinaigrette. Sprinkle with pepper.
Serves 4.
Plum and Ginger Salad
Summer Fruit – A Country Garden Cookbook
Edon Waycott, 1995, Collins Publishers, San Francisco
"The intense colors and clean, distinctive tastes make
this an
assertive
first course salad. To add more drama to the plate,
arrange the fruit
segments artistically."
6 or 7 ripe red- or black-skinned plums
(approximately 1 pound)
2 navel oranges
2 tablespoons minced fresh ginger
1/2 cup sake or white wine
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1 teaspoon granulated sugar
1/2 cup safflower oil
1 cup mung bean sprouts
1/2 head Romaine lettuce, cut
into 1/2-inch strips
Cut the plums into 1/2-inch slices. Peel the oranges and separate
them
into segments.
In a medium bowl, whisk together the ginger, sake, vinegar, soy
sauce,
sugar and oil. Add the plum and orange slices, toss and macerate for 30 minutes.
Combine the bean sprouts and lettuce and arrange on 6 salad plates.
Divide the plums and oranges among the plates and drizzle with the
vinaigrette.
Serves 6.
Strawberry Spinach Salad
with
Toasted Almonds
Berries – A Country Garden Cookbook
Sharon Kramis, 1994, Collins Publishers, San Francisco
"This is the salad that everyone wants the recipe for.
Whenever I
make it, there’s never a single spinach leaf left in the bowl."
2 bunches fresh spinach, washed, trimmed and well dried
1/2 cup slivered almonds
Dressing:
1/2 cup orange juice concentrate (undiluted)
1/2 cup mayonnaise
2 cups fresh strawberries, hulled and sliced
Tear the spinach leaves into bite-sized pieces and place in a glass
bowl. Cover with plastic wrap and chill.
Preheat the oven to 350 degrees F. Place the almonds in a shallow
pan and toast for 15 minutes, Let cool.
Whisk the orange juice concentrate and mayonnaise together until
well blended.
To serve, pour the dressing over the spinach and turn until well
coated. Sprinkle with the strawberries and almonds. Serves 6.
Pear and Pecan
Salad with Lemon Balm
and Raspberry Vinaigrette
Herbs – A Country Garden Cookbook
Roselind Creasy and Carole Saville, 1995,
Collins Publishers, San Francisco
"Pears and toasted pecans complement each other. Add a
raspberry
vinaigrette fragrant with the citrus oils of lemon balm to create a
delicate fruit salad to whet
the appetite. Choose ripe Comice,
Bartlett, Bosc or Anjou pears,
depending on
the season."
Lemon Balm and Raspberry Vinaigrette:
1 tablespoon raspberry vinegar
1/4 teaspoon granulated sugar
Pinch of salt
Pinch of ground nutmeg
Freshly ground white pepper, to taste
2 teaspoons finely chopped fresh
lemon balm
(or spearmint)
3 tablespoons extra-virgin olive oil
2 tablespoons pecans
1 small head butter lettuce,
leaves separated,
carefully
washed and
dried
2 large ripe pears, peeled, quartered,
cored and thinly sliced
Sprigs of fresh lemon balm (or spearmint),
for garnish
Preheat the oven to 375 degrees F.
Meanwhile, make the vinaigrette. In a small bowl, whisk together the
vinegar, sugar, salt, nutmeg, pepper and lemon balm (or spearmint).
Whisk in the olive
oil. Set aside.
Spread the pecans in a small baking pan and toast in the oven for
approximately 5 minutes, or until they are lightly browned. Let cool
slightly and then
chop coarsely.
Line 4 salad plates with the lettuce leaves. Arrange a sliced pear
half
atop the lettuce on each plate. Sprinkle the chopped pecans over the
pears, then
spoon the vinaigrette over the pears to coat lightly.
Garnish
with lemon balm (or
spearmint) sprigs and serve at once.
Serves 4.
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Cheese and Walnuts
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