I thought my micro greens would be a nice accompaniment to my freshly made duck prosciutto. And it was. I lightly dressed the greens with tarragon vinegar and olive oil.
Duck Prosciutto adapted from Salumi by David Ruhlman & Brian Polcyn
1 whole fresh duck breast
1 c. gray sea salt or kosher salt
1/4 tsp. pink salt or salt nitrite
1/2 tsp. crushed bay leaves
1/2 tsp. finely ground dried thyme
4 juniper berries, crushed
5 black peppercorns, crushed
1 garlic clove, sliced paper thin
Combine bay leaves, thyme, juniper berries and peppercorns in a coffee grinder kept for this purpose. Process for a few seconds. Add to a bowl with pink salt. Rub garlic into the breasts then rub with the seasoning mixture.
Put breasts in a heavy plastic bag just large enough and add enough salt so they are completely encased in salt. Refrigerate for 24 hours.
Rince the breasts under cold running water and pat dry. Wrap in cheesecloth and tie in a continueous tie.
Hang the breasts in a cool dry area for 1 to 3 weeks, or until they feel firm but are not hard. Refrigerate overnight before slicing thinly and serving.
Simple is good especially in the hot days of summer. We are on the fast track out of spring into summer in our neck of the woods and loving it. I whipped up this little number on my lunch hour today. As you can see I substituted a salad mix for the arugula. Oh the trials and tribulations of small town shopping! No arugula this week, unfortunately. It was a bonus to find a special on red grapes.
When our own produce comes into season I will be making this with lettuces and microgreens, fresh cherries and almonds. I'll adjust the dressing to include balsamic vinegar. This is the fun of salads.
This month with the Cooking Light Supper Club we are celebrating the farmer, spring and vegetarian recipes.
Here is our round-up...
Susan of The Spice Garden brings us a tempting appetizer of Tempura Green Beans (with Mild Cayenne Sour Cream).
Val of More Than Burnt Toast compliments our menu with a Falafel Stuffed Eggplant
Sandi and Jerry are in Italy as we share this meal. Sandi of Whistlestop Cafe Cooking makes the ever so popular Hasselback Potatoes as she sips Limoncello with Jerry of A Life, Lived.
Arugula, Grape, and Sunflower Seed Salad
3 tbsp. red wine vinegar
1 tsp. honey
1 tsp. maple syrup
1/2 tsp. grainy mustard
2 tsp. grapeseed oil
7 c. loosely packed arugula
2 c. red grapes, halved
2 tbsp. toasted sunflower seeds
1 tsp. chopped fresh thyme
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
Combine vinegar, honey, syrup and mustard in a small bowl. Gradually add oil while stirring with a whisk.
Combine arugula, grapes, seeds and thyme in a large bowl. Drizzle vinegar mixture over and season with salt and pepper. Toss gently to coat.
Maureen Callahan, Cooking Light