3 hours ago
Monday, September 26, 2011
We spent our Sunday dismantling the garden. I threw away all the basil & mint plants, took down the tomato plants and put the terra-cotta pots away for the inevitable cold weather.
I still have GORGEOUS Brussels sprouts that are waiting for a frost and asparagus that we will see in the spring, so it's not a total wasteland.
I had 2 measley tomatoes left on the vine and 2 figs, so decided to have a farewell garden lunch. It was finally NOT raining yesterday, so we were able to have an al fresco meal.
Fig & Mozzarella Salad w/ Tapenade Toasts:
a ball of fresh mozzarella, packed in water
a few fresh figs, quartered
2-3 vine ripe tomatoes, sliced
opal basil leaves
sea salt & pepper
arugula leaves for garnish
a baguette, sliced & toasted
handful of green olives (Picholine is a good choice or Lucques)
1 anchovy, minced
1 clove garlic
squeeze of a lemon
Mix tapenade together in a chopper or with a mortar & pestle. Can be made a few days ahead. Spread on warm toasts and serve along side the salad.
3 tbsp balsamic vinegar
5 tbsp olive oil
1 tsp Dijon mustard
salt & pepper
Lay out the salad components on a platter and drizzle w/ dressing. Serve with the tapenade toasts and say goodbye to summer.