Rancho La Viña brings in fresh walnuts and walnut oil. They grow a special variety that is much less bitter than commercial varieties. Walnut oil makes a delicious dressing oil for salads. Add it with citrus or balsamic vinegar.
Escarole with Walnuts, Celery, and Parmesan
Serves 4
2 heads escarole
½ cup thinly sliced celery heart
¼ lb Parmesan cheese, cut into thin slivers
1/3 cup broken walnuts
½ recipe Anchovy Dressing
Wash the escarole and remove the tough outer leaves. Tear the remaining tender inner leaves into bite-size pieces and combine in a salad bowl with the celery, Parmesan cheese, and walnuts. Toss with the Anchovy Dressing.
Anchovy Dressing
Makes 1½ cups
½-1 can flat anchovy fillets, drained and finely chopped
¾ cup fruity olive oil
Juice of 1 lemon, or ¼ cup red wine vinegar
2 Tablespoons minced fresh parsley
¼ tsp Dijon mustard (optional)
Freshly ground pepper to taste
Combine the anchovies in a small bowl with the olive oil, lemon juice or vinegar, parsley, mustard if using, and pepper. Whisk together.
Laura Avery also finds that avocados are back in season. Give the thin, green skin varieties a try like the Bacon, Jim Bacon and Fuerte varieties. Laura Ramirez of J.J.’s Lone Daughter Ranch brings in all kinds of green-skinned varieties. She also brings in sweet pink pomegranates. The seeds don't stain your clothes and skin and also don't have the chewy membrane inside.