You might think it's an odd-sounding combination, but it's dinner party-fancy and
attention-grabbing, but requires little of your time. That's because its genius lies in simple French cooking master Richard Olney's clever ingredient selection, and the ways he harnessed their tricks.
http://food52.com/recipes/24118-richard-olney-s-fresh-fig-and-mint-salad
attention-grabbing, but requires little of your time. That's because its genius lies in simple French cooking master Richard Olney's clever ingredient selection, and the ways he harnessed their tricks.
Serves 5 or 6
- 2pounds ripe figs, freshly picked, if possible
- 3thin slices prosciutto, fat removed
- 12 to 15leaves of fresh mint
- 1lemon, juiced
- Salt
- 1/4cup heavy cream, unpasteurized and thick, if possible
- Peel the figs (or don't -- we didn't!) and cut a bit more than halfway down from the stem end, making two incisions in the form of a cross. Gently press down to open figs slightly (as one does with a baked potato). Alternately, halve the figs or slice them thickly. Arrange figs on a serving dish and chill for about one hour in the coldest part of the refrigerator (not the freezer).
- Cut the prosciutto into fine julienne strips (about 1-inch lengths, matchstick width). Alternately: tear into bite-size pieces, leave the slices whole and provide your guests with knives.
- Crush about half of the mint leaves in the lemon juice and leave to macerate for about 20 to 30 minutes, then discard the crushed leaves.
- Dissolve the salt into the lemon juice and slowly stir in the cream -- the acid of the lemon will thicken it somewhat and its addition in small quantities at a time with continued stirring encourages the thickening. Taste and add salt, if necessary.
- Plate as desired. Olney recommends: Sprinkle figs with half of the sliced prosciutto, spoon the cream sauce over, distribute with remaining prosciutto on the surface and decorate with the remaining mint leaves.
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