Warm fall salad & bruschetta
Who doesn’t love a salad? That is until it becomes repetitive and boring. I’ve gone through a streak like that but then I decided to be daring and try different combination’s.
Spring salads are exciting with their fresh tender greens, peas, young early vegetables. Summer salads are focused around outdoor eating and grilling. Think big juicy ripe tomatoes, grilled veggies and some prawns on top. But for me, warm fall salads are where it’s at. I still use baby greens but top them with grilled or sauteed fennel, onions, wild mushrooms and roast carrots. Toast some nice sourdough or french bread, rub loads of garlic on it and top it with tomatoes, olives, fresh herbs or all of the above. Making bruschetta is less about specific recipes and more about finding food from leftovers, seasonal ingredients and anything you really love to put on top. Traditionally the housewife would use leftovers to create spectacular hor d’oeuvres in France, tapas in Spain and antipasto along with bruschetta in Italy. So no rules here.
The following is some ingredients and produce I love using for warm salads.
Bacon & Brussels sprouts
Bacon (it’s a vegetable isn’t it??)
other toasted nuts (hazelnuts, walnuts, almonds)
Here is a fantastic dressing as well
1/4 cup Olive oil
Juice of one orange
splash of red wine vinegar
2 cloves fresh garlic crushed or minced
small handful fresh thyme
mix all ingredients together and store in a jar or use all at once.