(Posted by Maile.) It was time for another fabulous Greek cooking class with Chef Cristina Kallias here at Culinary Underground School for Home Cooks. Cristina’s classes always delight the senses, making the most of simple but elegant ingredients.
Chef Lori was typing up Cristina’s class materials. Among them was a recipe for fig salad, but fresh figs are not in season at this time of year. What to use instead?
Cristina recommended avocados. Lori went to several stores and found only rock hard fruit. On the other hand, there were huge, fragrant bouquets of fresh mint in the markets. So Fresh Fig Salad evolved into Fresh Avocado Salad and finally became Fresh Mint Salad.
This kind of process is at the heart of Culinary Underground’s philosophy. Use fresh, seasonal ingredients (local, if possible). Be flexible and creative: let what’s good at the market dictate your dishes. When you think about it, going shopping becomes an adventure of surprise and discovery. Betcha never thought about food shopping that way!
Fresh Mint Salad
(4-6 servings)
1/2 Cup fresh lemon juice
1/4 Cup honey
Sea salt and freshly ground black pepper
One bunch fresh mint
1 cucumber, chopped
1 juicy tomato, chopped
1/4 Cup chopped red onion
1/4 to 1/2 Cup toasted pine nuts
1/4 Cup walnuts, chopped
Crumbled feta (optional)
Whisk the dressing ingredients together in a bowl and chill until serving. Wash and dry mint leaves. Trim off stems. Chop cucumber, tomato, and onion. Set aside.
Dry-sauté pine nuts and walnuts in small skillet over LOW heat just until fragrant. Be careful to not burn them. To assemble salad for each serving: layer mint leaves on plate and add a layer of the remaining ingredients on top. Drizzle with some chilled dressing and serve.
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