Fresh Lettuces with Almonds, Dates and Manchego
Wine country living embodies the aesthetic of living that is about good food and drink, about stewardship of resources from the land to the community, about the fundamentals of hospitality itself. They who take care of others during the busy weekend gather on quieter weeknights for sharing, for relaxation, for camaraderie. Special bottles are uncorked, and special dishes are placed at table.
Wine country cooking reveals its deeper secrets just as surely as does a well-crafted red. This aesthetic of living is about doing so fully and richly, with appreciation and togetherness. Wine country cooking mingles local traditions and ingredients with the inventiveness of new chefs and the goodness of local flavors. Because California has such an abundance of agriculture, the identity of cooking styles becomes very localized. This month we've learned about Santa Maria Tri-Tip, one of the key dishes at the table of California cooking, as are the pinquinto beans that it is traditionally served with. We went on an autumnal wine picnic with a favorite bottle or one just discovered and a container of California chicken salad. For this final column in the transitional month of September, we go beyond the chuck wagon and the vineyard to the true superstars of the California table: fresh produce.
The California drought is an unfortunate staple of the nightly news, because it is a concern for all of us. Whether or not you are citizen of the Golden State, your table is. California is a leading agricultural provider in the USA, providing almost half of the combined agricultural product that winds up at the American Table. California is the top producer of strawberries, grapes, tomatoes, tree nuts, tomatoes, cattle and milk, and, reminding us that humans are not the only species to provide food for, hay. Californian or not, click here to learn about the California drought, including steps to take to conserve or contribute.
As anyone who's made the drive up the Pacific Coast Highway can attest, California is also the nation's leader in the production of lettuces. Only strawberries and grapevines account for more acreage marching up the hillsides from the interzone of rocky beach that buffers the crashing Pacific and the highway that zooms along the most scenic route in the USA.
Accordingly, the final column in this month of wine country living utilizes lettuces to showcase California produce, namely crunchy almonds and sticky-sweet dates. Paper thin slivers of Manchego, a Spanish cheese that is often paired with wine, crown the salad, while a rich vinaigrette of red wine and sherry bathes it. Serve your wine country salad before a main course of Roast Beef with Cabernet Sauvignon, Chicken Stew with Artichokes, or Cider-Braised Chicken. Or put the salad out as part of a wine and cheese board, especially featuring California wine, as all of the flavors represent the Golden State and pair attractively with the wine industry that is important both to the California economy and the world palate.
Wine country cooking reveals its deeper secrets just as surely as does a well-crafted red. This aesthetic of living is about doing so fully and richly, with appreciation and togetherness. Wine country cooking mingles local traditions and ingredients with the inventiveness of new chefs and the goodness of local flavors. Because California has such an abundance of agriculture, the identity of cooking styles becomes very localized. This month we've learned about Santa Maria Tri-Tip, one of the key dishes at the table of California cooking, as are the pinquinto beans that it is traditionally served with. We went on an autumnal wine picnic with a favorite bottle or one just discovered and a container of California chicken salad. For this final column in the transitional month of September, we go beyond the chuck wagon and the vineyard to the true superstars of the California table: fresh produce.
The California drought is an unfortunate staple of the nightly news, because it is a concern for all of us. Whether or not you are citizen of the Golden State, your table is. California is a leading agricultural provider in the USA, providing almost half of the combined agricultural product that winds up at the American Table. California is the top producer of strawberries, grapes, tomatoes, tree nuts, tomatoes, cattle and milk, and, reminding us that humans are not the only species to provide food for, hay. Californian or not, click here to learn about the California drought, including steps to take to conserve or contribute.
As anyone who's made the drive up the Pacific Coast Highway can attest, California is also the nation's leader in the production of lettuces. Only strawberries and grapevines account for more acreage marching up the hillsides from the interzone of rocky beach that buffers the crashing Pacific and the highway that zooms along the most scenic route in the USA.
Accordingly, the final column in this month of wine country living utilizes lettuces to showcase California produce, namely crunchy almonds and sticky-sweet dates. Paper thin slivers of Manchego, a Spanish cheese that is often paired with wine, crown the salad, while a rich vinaigrette of red wine and sherry bathes it. Serve your wine country salad before a main course of Roast Beef with Cabernet Sauvignon, Chicken Stew with Artichokes, or Cider-Braised Chicken. Or put the salad out as part of a wine and cheese board, especially featuring California wine, as all of the flavors represent the Golden State and pair attractively with the wine industry that is important both to the California economy and the world palate.
Fresh Lettuces with Almonds, Dates and Manchego
Most supermarkets with specialty cheese counters will have Manchego, as will any cheese store. Manchego is sold from wheels with a distinctive basket weave pattern, in ages less than one year or one year or older; either age will work for this recipe. Pitted dates should be available in bulk / dried foods area of the supermarket or health food store. A mandoline and a cut-resistant glove are important kitchen tools; click here to order. This recipe serves two.
2 heads fresh lettuces, such as red leaf, arugula, endive, escarole, or Romaine
6 - 8 pitted dates
1/4 cup slivered almonds
1 1/3 - 1/2 wedge Manchego
1 small shallot
1/4 cup red wine vinegar
1/4 cup dry sherry
1 head fresh thyme
Freshly ground black pepper
Coarse grain salt, such as kosher or grey sea
Extra-virgin olive oil
- Place two salad plates in the refrigerator.
- Position an in-sink colander in place. Gently tear the tender parts of the lettuce from the ribs, core or roots; placing the lettuce leaves in the colander as you go. Figuring two handfuls of greens per serving, tear enough greens for two salads.
- Rinse the lettuce leaves under cool water, gently shaking the colander as you rinse to express extra water or soot if any.
- Safely use a paring knife to cut away and discard the stem and cap ends of the shallot. Remove the papery outer skin from the shallot.
- Cut the shallot lengthways into slices. Cut the slices lengthways to form matchsticks. Cut across the matchsticks to form dice. Transfer the dice to a small bowl. Sprinkle the shallots with a dash of salt.
- Measure the red wine vinegar and the sherry into the bowl containing the lightly salted shallot. Swirl the mixture in the bowl and set aside until ready to dress the salad.
- Working one at a time, safely use a paring knife to cut each date in half lengthways. Cut each half lengthways to form quarters. Cut across the quarters to form eighths. Add the chopped dates to a small prep bowl or coffee cup as you go.
- Fold a kitchen towel in half and place it on the counter. Place a clean cutting board on the towel. Unwrap the Manchego. Use a strong but not sharp knife such as a bread knife to cut away and discard the rind. Try to get just the brown or gray rind but not the cheese paste underneath; however the cheese will be dense and the cuts will not be perfect. You should have a triangular chunk of cheese with two wide flat sides.
- Once you have cut away the rind of the cheese, put on the cut-resistant glove. Use your gloved hand to position the triangular top or bottom edge of the cheese against the cutting blade of the mandoline. Use your free hand to safely steady the mandoline, keeping it free of the path of the cutting blade. Position the guide that came with the mandoline over the cheese and gently slide the cheese wedge back and forth over the cutting blade. Paper thin triangular slices of cheese should collect under the mandoline on the cutting board. Stop slicing when the guide gets too close to the cutting blade.
- When ready to assemble the salads, give the shallot-vinegar-sherry mixture a stir. Remove the plates from the refrigerator.
- Assemble the salads as follows:
- Drizzle the plate with a two-count of extra virgin olive oil.
- Use a tablespoon to drizzle the plate with a tablespoon of shallot mixture.
- Sprinkle several grindings of fresh black pepper on the plate.
- Sprinkle a dash of salt on the plate.
- Strip a few thyme leaves onto the plate.
- Place a few pieces of chopped date on the plate.
- Place a few slivered almonds on the plate.
- Place a couple of pieces of shaved Manchego on the plate.
- Add a light layer of lettuces on the plate.
- Sprinkle the lettuces with salt, freshly ground pepper, and few strippings of fresh thyme.
- Sprinkle the lettuces with 1/2 tablespoon shallot mixture.
- Sprinkle the lettuces with a quick pour of extra virgin olive oil.
- Place a few pieces of chopped date, a few slivered almonds, and a couple of slices of shaved Manchego on the lettuces.
- Repeat steps 21-24 above until you have used up all of the lettuce.
- If you have extras of other ingredients distribute it across the top of the salad but be careful to keep a nice balance of flavors. It is okay if there are dates, almonds, herbs, or shallot mixture left over.
- Serve immediately.
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