Leaving me unchaperoned at a farmers market is a bad idea. All self control just evaporates into thin air. Of course, with the realization that I'm nearly 30 and feel like a child most of the time, I often need adult supervision.
Like the time when I climbed an electrified tiger enclosure fence at the Bronx Zoo at my friend's birthday party. It had just happened to have been nonoperational that day, but I made it nearly halfway up until an employee wrangled me down. Tony the Tiger was about to have a side of 8-year old pop tarts with his Frosted Flakes that day.
Anyways, I bought a ton of stuff at a farmers market - fennel, radicchio, and heirloom tomatoes, merguez lamb sausage and goat milk ricotta. I wanted something light but packed a punch with a balance of textures and flavors of the late Fall. This one got a way from me a bit but I promise the flavors deliver. It's half salad, half bastardized veggie carpaccio. It' a bit adventurous but man was it satisfying and a nice break from the ordinary.
Give this a try and let me know what you think.
Merguez Harvest Plate
Prep Time: 20 mins
Cook Time: 8 mins
Serves: 2
Ingredients
2 merguez lamb sausages (or sausage of your choice)
2 heirloom tomatoes, sliced into thin circles
1 whole fennel, sliced thin
1 head radicchio, sliced thin
1 cup fresh parsley, julienned
8oz goat milk ricotta (or other ricotta of your choice)
1/2 loaf of bread (baguette, ciabatta, french bread, etc.), cut into 1/2 inch cubes
1/2 red onion, sliced thin
1/2 granny smith apple, sliced thin
1/2 cup fresh mint, julienned
1/4 cup pomegranate seeds
1/4 cup toasted pistachios, smashed
1/4 cup white vinegar
1/4 cup honey
1 Tbsp balsamic glaze
1 Tbsp Za'atar
2 Tbsp Aleppo pepper (chili flake also works)
1 Tbsp sugar
Salt + Pepper
Olive Oil + Chili Oil
Make the whipped ricotta:
Place ricotta, drizzle of olive oil, salt, pepper, and 1/2 Tbsp of Aleppo pepper into blender or food processor; blend until smooth and place into fridge until ready for use
Make the salad mix:
Place fennel and radicchio into boiling water and blanch for 2 minutes; drop into ice water until cool, remove from water and dry well
Place fennel, radicchio, onions, parsley, and mint into a bowl; pour vinegar and drizzle olive oil into the bowl and mix well; add 1 Tbsp of Aleppo pepper, 1 Tbsp Za'atar, 1 Tbsp sugar, and pinch of salt + pepper; mix well until combined, and set aside
Make the croutons:
Place bread cubes into a large bowl and coat evenly with chili oil, tossing to distribute; place a medium skillet on medium heat; add drizzle of olive oil to pan;
Add bread and cook until golden brown on all sides, about 5 minutes; remove from heat and set aside
Cook the sausage:
Place a skillet over medium heat, add drizzle of olive oil; add sausages to the pan and compress with a weight (burger press, another pan, etc.); cook, turning occasionally, until all sides are well browned and the inside is cooked through, about 8 minutes
Remove from heat, allow to rest for 5 minutes; slice into 2 inch chunks and set aside
Assemble:
Spread 2-3 Tbsp of whipped ricotta in an even layer across plate or serving platter; layer tomatoes across the entire plate and season lightly with salt, pepper, and a drizzle of olive oil
Evenly distribute apple slices across the plate; drizzle the balsamic glaze
Place salad mix, distributing and even layer across the plate; top with 3 (at least) quenelles (round/oval shapes) of whipped ricotta
Evenly distribute croutons and sausage pieces; sprinkle with toasted pistachios and pomegranate seeds; drizzle with more olive oil and serve
Let me know how this recipe turned out for you in the comments below! And, as always, if you have any questions, comments, insults, or praise do let me know!
-MT
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