A spring-y salad that would be great for an Easter or Passover meal!
photos and illustration by Erin Gleeson
Fresh Figs with Peppered Honey, Goat Cheese and Mint
I apologize for the lack of recent posts! I am in New York for photo shoots and meetings, but I promise to post new recipes soon. In the meantime, here are some previously posted recipes that I have made new watercolor titles for. Enjoy!
photos and illustration © www.eringleeson.com
Blood Orange Cabbage Salad
This salad is so simple and colorful. Just slice or chop 2 carrots, 1 purple cabbage, 5 radishes and 2 blood oranges. Toss together with a handful of golden raisins. Make a simple dressing of olive oil, balsamic vinegar and the juice from one more blood orange. Use a couple of the outer cabbage leaves as bowls for a pretty look. A wintery citrusy delight!
Photos and Illustration © Erin Gleeson
Butternut Caprese
Making this salad on a platter instead of a bowl allows you to see all the fabulous colors more easily. A Fall twist on the Italian classic!
Persimmon Salad
Persimmon salad with cilantro, red onion and pom seeds. I made this for Thanksgiving and added big avocado chunks which was great as well. A lovely fall salad!
*Please remember to buy Fuyu persimmons. They are the squat, donut looking ones. The other more oblong persimmons leave a weird pasty, chalky taste in your mouth that is no fun. This dish works best when the persimmons are orange but relatively hard (not super ripe).
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Find this recipe in The Forest Feast cookbook
