This month I chose to make a fresh fig and arugula salad from July 1998 Gourmet magazine. Some fresh figs in the market, OK, from California, made the decision for me. I just didn't feel like a granita or sorbet and that seemed to be the most common recipe in past July issues of Gourmet. I do have to confess that the main reason I chose this salad is that it is easy, easy, easy and sounded delicious to boot. I didn't think I'd get a July recipe in as we'd been eating our way across San Francisco adn then hiking in Yosemite and Sequoia National Parks, but I got it in under the gun, in part because it took no time to put together and in part, because I already had most of the ingredients.
I'd already bought some arugula at the farmstand on Sunday and had the prosciutto waiting for the right opportunity to serve it. Parmigiano is a staple around here. Once I saw the fresh figs, the decision was made.
This salad came together quickly and easily, but I didn't bother with the instruction to attach and wrap thin strips of the prosciutto to form a long chain. I just draped the bits in a similar fashion without the extra step.
The salad was a big hit as it is composed of a complement of salty, tart, bitter and sweet flavors. It's perfect dinner party fare and was a big hit with the whole family.