SEATTLE — Though many summer salad produce items are no longer in season, chef Tom Douglas says there's a whole crop of other ingredients you can use to make a fabulous fall salad. He showed us how from the Hot Stove Society kitchen.
First of Fall Salad By Tom Douglas
Ingredients:
- 1/4 head Raddichio sliced thinly
- 1 C Arugula
- 4 Italian plums, pitted and sliced in half
- 1/3 C shredded Provolone cheese
- 1/3 C Marcona almonds, toasted
- 2 Tbsp Saba, balsamic will work as a substitute
- 3 Tbsp Olive oil
- 4 slices of focaccia (regular toast works fine too!)
- Serrano ham
- 1/4 C grated Parmesan cheese
- 1/2 Lemon
Directions
- Preheat oven to 450. Pit and slice Italian plums and transfer to oven-proof pan. Drizzle with olive oil and saba. Top plums with provolone and transfer the pan to the oven to roast for about 5 minutes.
- Add radicchio, arugula, almonds, and parmesan to a bowl. Squeeze over 1/2 lemon and dress to your taste with olive oil and saba, salt and pepper.
- Toast thin pieces or cubes of focaccia with olive oil until warm and crisp. Pour into the salad and mix thoroughly allowing the focaccia croutons to warm the greens.
- Top with thin slices of serrano ham and roasted plums. Deglaze the plum pan and pour over salad. Enjoy!
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