Sassy Southern Cooking with a French Twist

See Southern Living’s May Issue – On Stands Now

Southern Living Magazine generously devotes three pages to my new book, Southern Farmers Market Cookbook (Gibbs Smith), in this month’s (May) issue. You’ll find it in the South Carolina People & Places section. Check it out and see why it’s important to “buy local, buy right.” Look for the book at major bookstores and around town (including the Charleston Farmers Market) after June 1. It can be “viewed” and/or pre-ordered now at www.gibbs-smith.com and www.amazon.com.

Here’s a seasonal recipe from the book to whet your appetite for the glorious, local bounties of May. In this case, strawberries. In a week or two, it will be high time for blueberries, which would make a fine substitute for the strawberries in this salad.

Spinach and Mesclun Salad with Fresh Strawberries and Sweet-Hot Pecans
(Serves 6)

The earliest yield of Southern spring harvests include sweet, plump, ripe strawberries and tender leaves of spinach, mesclun, and baby lettuces. Paired with sugar and paprika-coated pecans pulled hot from the sauté pan, a pert vinaigrette and the clean bite of mint, these spring produce belles are as beautiful, yet demure, as can be. If you come across a mellow, soft local cheese, it would be lovely scattered across the top before serving.

14 large strawberries, halved (vertically)
1/3 cup balsamic vinegar

For the vinaigrette:

1 shallot, minced
1 tablespoon Dijon mustard
1 tablespoon local honey
1 tablespoon red wine vinegar
Salt and freshly ground pepper to taste
1/2 cup plus 2 tablespoons extra virgin olive oil

1/2 cup pecan halves
1 tablespoon sugar
Dash of paprika
Salt and freshly ground pepper to taste

2 cups fresh spinach
4 cups mesclun
8 leaves fresh mint

Up to 1 hour before serving, combine the strawberries in a small bowl with the balsamic vinegar. Toss and marinate for at least 30 minutes, but no more than 1 hour. Strain the berries, reserving the juices; place berries in the refrigerator until ready to use.
For the vinaigrette, combine the strained juices from the berries with the shallot, mustard, honey, red wine vinegar, salt and pepper in a small bowl. Gradually incorporate 1/2 cup of the olive oil, whisking well to emulsify. Taste and verify seasonings.
Meantime, in a small sauté pan, heat the remaining 2 tablespoons of olive oil over medium-high heat. Add the pecans, sugar, paprika, salt and pepper. Toss and watch, toasting until the nuts turn a light golden brown. Drain on a paper towel.
To serve, toss the spinach, mesclun, minute leaves and a bit of salt and freshly ground pepper together in a large bowl with a light dressing of the vinaigrette (you probably will only need about half – save the rest for later). Serve on individual plates or on a large platter garnished with the marinated strawberries and warm pecans.

Recipe from Southern Farmers Market Cookbook by Holly Herrick (Gibbs Smith, June, 2009)

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