Summer Vegetable Salad With Figs

Summer Vegetable Salad With Figs
By Barton Seaver

INGREDIENTS:

• 9 medium rutabagas, peeled and chopped
• 2 Tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, sliced
• 3 Tablespoons roughly chopped rosemary
• 1 cup white wine, warm
• 1 cup warm water
• ½ cup dried figs
• 2 Tablespoons butter
• Zest of 1 orange
• 4 ears corn, blanched
• ½ pound green beans, blanched

METHOD:

Blanch the rutabagas in salted boiling water until tender, then drain. Heat oil in a skillet. Add the rutabagas and saute until lightly browned. Add the onions, garlic, and rosemary.

In a small bowl, pour the wine and water over the figs. Add the figs to the rutabagas and 1/4 cup of the liquid. Reduce. Add the butter and orange zest. Add the corn and green beans.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 15 minutes

Cook time: 20 minutes

Round Out the Meal:
With steamed green beans.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A Chardonnay.