I’m a bit on a grilling kick. I don’t own an outside grill so instead I use my big griddle that has a side that is like a grill pan. It’s almost like reversible sheets. Or reversible shirts, which were popular for a very short while in the 90s. I think they should come back because seriously, how useful! I also had a shirt that would change different colors if you breathed on it. I’m pretty sure it was supposed to work like mood ring but it failed completely.
Anyway, grilling…fruit. The two surprisingly go hand and hand, AND grilling cheese is an even better idea. The requirement is that the correct cheese be used. A lot of cheese can easily be coated in breading and fried but not many cheeses can be grilled. If you’ve never cooked with haloumi, I can assure you that it’s really really good and super easy to grill. It won’t get all melty and crazy, it’s really hard to mess up AND it’s delicious and salty. I love to pair it with something sweet and something smokey.
I lived in Orange County California until I was around 10 years old. My favorite So Cal memory is going to this restaurant called Souplantaion. I remember thinking it was so 80s, even though we were totally in the 90s. The concept is cafeteria-style make-your-own salads. It’s supposed to be healthy but it’s actually the kind of place for a kid to put a bunch of bacon bits and creamy ranch dressing on a pile of bleached lettuce and call it dinner. I loved it. And I especially loved dessert, which was a killer soft serve bar. Tons of sprinkles were poured on top. Tons of crushed Oreos were added when mama wasn’t looking. I was sneaky.
Up until recently I’ve never been a big salad eater. Now–if I’m at a particularly good restaurant–I’ll always order a salad. Always. A good salad is what dreams are made of. (And this is coming from a girl who loves biscuits.) Too often than not salads are treated like an afterthought for vegetarians. They aren’t properly dressed. The lettuce isn’t dried off properly. The leaves aren’t properly seasoned. That stupid ubiquitous kale salad is always on the menu. I can literally go on and on and on about my salad gripes. I will stop. You didn’t come here to listen to me be a brat about salads. Instead, I’ll share with you a fancy-ass caesar salad. I loooove a good caesar salad. They’re so simple, but so amazing when done correctly.
UGH. I hate long recipe titles but I really wanted to convey what the heck was in this thing. It’s important. This salad is an honest to Yeezus (I had no idea this was Kayne’s nickname until like two days ago so now I use it all the time) example of what I’ve been eating for the past few weeks. I’m a big fan of dinner for one, mainly because I kind of sometimes like it when no one talks to me for a few hours and I can be alone with my thoughts/latest episode of Real Housewives.
I never like my “dinner for ones” to be too labor-intensive. I can’t bother to make a mess. This salad is sooo quick and so amazing. Figs are officially in season, yet I can’t find any that really taste the way they should. I bought a big box of them last week and quickly realized that nature needed a bit of a hand, a little tap on the bottom. Nothing that a little brown sugar and a griddle can’t fix! And voila they tasted like grade-A, delicious, sweet figs.
I mixed it with bright, sweet yellow peaches, crushed pistachios and arugula. It was incredible. And since I couldn’t’ get enough of the peppery flavor that the arugula gave me, I paired it with a black pepper vinaigrette and topped it with slivers of prosciutto and ricotta salata.