This salad is loosely adapted from the “Mizuna with Pan-Seared Duck and Mango” salad in the June 2012 issue of Country Living recipe. It's a hearty, healthy and delicious salad and perfect for the summer. The amounts listed in the recipe yield 2 "large" servings".
*See Kitchen Notes for more information.
Drizzle the okra, figs, and peach slices with olive oil and place on the grill. The okra should cook until it is a little brown on both sides. Cook the figs and peaches only until they are nice line marks from the grill. Don’t overcook.
While the meat and fruit/okra are cooking, assemble the salad. Mix the cilantro with the greens and divide the greens between two plates. Sprinkle the sliced scallions and nuts over the greens and put in the refrigerator until ready to assemble the rest of the salad.
Make the dressing by whisking all the ingredients together and then adding the olive oil slowly as you whisk. Set in the fridge until ready to serve.
Meat – A variety of meat can be used successfully in this salad. In the picture I used fajita beef that I bought all ready marinated at the meat market. You can also use leftover MJ’s Grilled Flank Steak, leftover roast duck, and grilled marinated quail. There is a restaurant in our area that makes the most incredible grilled quail. When we go we always make sure we order enough to take one or two home. When I use them for this salad, I warm them just enough to make it easy to take the meat off the bones and distribute the meat over the greens.
Fruit – I specify firm, but not green, figs and peaches because if they are too ripe the cooking will turn them to mush. The grilling brings out the sweetness of the young fruit.
When I have it I have also sprinkled crumbled goat cheese on this salad. The goat cheese goes well with the fruit and adds even more richness to the meal.
Recipe author: MJ of MJ's Kitchen