Salads can be humdrum sometimes, and this one will change the whole picture.
- 2 tbsp. Olive Oil
- 1 tbsp. Fig Balsamic Vinegar
- 1 small radicchio head
- 1/2 fennel bulb, trimmed and sliced very thin
- 1/4 cup Italian parsley, pinched off stem
- 3 – 4 golden beets, cooked and sliced thin
- 2 small peaches, peeled and sliced
- toasted pecans, coarsely chopped
- pinch of sea salt
- squeeze of lime juice
Whisk together the oil, vinegar in the bottom of a large bowl.. Layer in the balance of ingredients, placing the radicchio first.
Cover with saran wrap and place in the fridge until dinner. When ready to serve, toss the salad together. Serve. This is a great salad to serve with a roast or barbecued chicken.
Cranberry-Port Ices
This might be the answer for having a dessert after a heavy meal. It is light, cold, refreshing and a perfect balance between sweet and tart (not sour).
- 3 1/2 cups fresh cranberries
- 3 cups water
- 1 1/2 cups sugar
- 1 cup of a deep ruby red port (the alcohol is cooked off and the flavour remains)
- 3 strips of lemon peel (each one about 3 inches long), plus 1 tbsp. lemon juice
Bring all the ingredients to a boil in a medium sized sauce pan. Reduce heat to medium-low and simmer until the berries are tender (18-20 minutes).
Let this cool down for 15 minutes and remove the zest. In two batches, puree the mixture in your blender until smooth and strain to remove the seeds. Squeeze through the seive with the back of a wooden spoon and discard the solids.
Put in a bowl, cover with plastic wrap and set in the refrigerator to get cold.
Pour into an ice cream maker and process according to the directions of your machine. When ready, transfer to an airtight container . Be sure to place this in the freezer for at least one hour before serving.
Yum!