Tuesday, August 24, 2010

Second Helping: Yellow Squash and Green Figs Warm Salad

This was inspired in a very tasty one I had a long time ago when I thought salads were doomed to be cold for ever. At that time I was stunned by this new discovery: And when I want to impress my guests, that's the way to go...

The stars of this delicate dish are two of the seasonal items from California, where we live: yellow squash and green figs.  I chose to have the delicate sautéed treats over a bed of cold lamb lettuce (mâche), and had the best style bistro-dinner ever on a midsummer night.

Because the experiment was made too late for the kids to try, I will give it another goal. My plan is to pair it with some slices of crunchy smoked turkey breast stripes or even thin squares of bacon. I might be wrong, but I think they will at least try the warm part of the deal.

Yellow Squash and Green Figs Midsummer Night Dream Salad

This is probably going to do well with another type of greens. My bet is that butter lettuce will work fine. Also, a very important note: Green figs are really green, not figs that are not ripe.

1 tablespoon olive oil
3 medium yellow squash, thinly sliced with a mandoline
4 green figs, peel on, cut in round slices
Sea salt, to taste
1 tablespoon lime juice, freshly squeezed
mâche or other greens

Heat olive oil in a skillet. Over medium heat add squash and fig slices, making sure they sauté evenly without falling apart. Sprinkle with sea salt to taste. Leave to cook for about 7 minutes or about when everything begins to brown, turning once. Add lime juice around pan in drops. Carefully remove squash and figs from the pan, and serve on the top of greens.

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