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salad

burnt fig, burrata, fresh greens salad

July 13, 2017 by biz.w.harris@gmail.com Leave a Comment

Well, y’all, if I could eat this salad every day for lunch, I probably would. It was creamy, and sweet, and tart…. why can’t we eat fresh figs year round? (well, I guess we could but they probably wouldn’t taste the same, right?)

Also, let me be clear, I don’t like to make salads at home. I always want WAY TOO many “toppings” and by the time I’ve cut it all up, or mixed up the dressings or roasted the almonds I’m too tired to eat it. This salad, that I modified from one I read about in Food & Wine though, was easy and SO fine. The freshness of the ingredients matters here, so you don’t need a ton of them to make something that will make you feel like you’re a Roman Goddess laying on a chaise lounge by a fountain eating the finest food.

A note on ingredients: now, I live in South Mississippi…and it’s safe to say that Burrata cheese isn’t really *easy* to find, and when you can find it, it’s kind of on the expensive side. It is Worth the expense? If you love creamy, fresh, mild mozzarella, then um, 100% Yes. However, down here no one seems to want it or want to pay for it, so I’ve noticed that the grocery store that carries it always has to mark it down a few days before its expiration date. Uh, NO PROBLEM for me as it doesn’t last longer than a day in my house anyway. ;)I can’t tell you which grovery store as you might come steal my stash, but safe to say, look for the bargains if $4.00 seems like a little too much to pay for cheese. Also, worst case scenario (which isn’t all that bad) use fresh mozzarella. The flavor is the similar though the texture is real different.


burnt fig, burrata
 
Save Print
Prep time
5 mins
Cook time
3 mins
Total time
8 mins
 
Author: Biz Harris
Recipe type: Salad
Serves: 2
What You Need
  • 3 Cups mixed greens
  • ½ Cup Burrata (or more) broken apart
  • 10 fresh figs, halved
  • ½ Tablespoon butter
  • 3 Tablespoons granulated sugar
  • 3 Tablespoons olive oil
  • 2 Tablespoons fresh lemon juice
  • Kosher Salt and Fresh black pepper
What to Do
  1. Slice the figs and dip the inside into the sugar, covering the flat side.
  2. In a cast iron skillet, melt the butter until it sizzles.
  3. Place the figs cut side down into the butter and cook, without touching, until the sugar is dark brown and starts to smoke a little. The figs will be soft.
  4. While the figs are cooking, place/arrange the greens and burrata on plates.
  5. Mix the lemon juice and olive oil together.
  6. When the figs are ready, put them on top of the greens and drizzle with the olive oil/lemon juice dressing.
  7. Sprinkle with salt and fresh ground pepper to taste.
  8. Eat immediately
3.5.3226

 

Filed Under: Sandwiches and Salads, summer Tagged With: Buratta, Cheese, easy, Figs, Fruit, salad, summer

Bacon-Dijon Brussel Sprout Slaw with Cornbread Croutons

February 25, 2016 by biz.w.harris@gmail.com 1 Comment

IMG_1443

I refuse to be ashamed. I made this absolutely delicious slaw-salad ONLY for myself for lunch this week. I didn’t share it, I didn’t even offer to make it for my honey or my folks. I just whipped it up and ate it. In my defense (but, I’m not ashamed…) no one else was even home for lunch this day, and even if they  HAD been, there were only a couple of brussels sprouts left over from supper the night before. But it was so good…maybe I should have made it for the anyway. ugh. I guess I am a little shamed. At least I can share this crazy fast, easy-peasy recipe with y’all and YOU can make it for whoever happens to be home for lunch.

…

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Filed Under: Sandwiches and Salads Tagged With: bacon, bacon grease, brussel sprouts, cornbread, salad, slaw

BLT salad

July 22, 2012 by biz.w.harris@gmail.com 2 Comments

this morning we got up early-ish and went in search of the nearest farmer’s market. we’ve been out of town a bunch so we thought we could get to know our new corner of the delta a little better.
we went the wrong directions and then made it back to greenville for their market just in time to buy some beautiful cherry and pear tomatoes, some speckled butter beans, and lady peas.
the tomatoes were too small for a BLT sandwich, so tonight for dinner we made the next best thing… a BLT salad. 😉 something about the lemon juice, garlic, and mayonnaise in the dressing was the perfect combination… boone had thirds. if you find yourself wanting something easy and summery, this adaptation of a southern living recipe might be just the ticket.

 
What you Need:
1.5 quarts cherry, pear, or other tiny tomatoes
1/4 Cup hellman’s mayonnaise (don’t you dare substitute with ANYTHING but homemade)
2 Tablespoons fresh lemon juice
salt and pepper
1 garlic clove
1/2 yellow onion
1/2 head of green leaf lettuce
What to Do:
first, slice your the tomatoes in half, lengthwise using a serrated knife. if you don’t have a tomato knife, you should seriously consider investing in one since it makes things in summertime so. much. better. truly…how did i live without this thing?

 

crush the garlic into a paste, and slice the onions into thin ribbons. cook the bacon in a skillet until it’s crispy and brown. Once the bacon is ready, drain it using paper towels. Now comes the healthiest part…cook the onions in the bacon drippings until they’re translucent. i know… my weight watchers’ commitment isn’t looking so good right now. don’t judge me. 😉

mash the garlic clove into a paste using the flat side of a knife or a garlic press. combine with the mayonnaise, salt, pepper, and lemon juice to make the tangy dressing.

 

combine the bacon, lettuce, onions, and tomatoes, then mix in the dressing. voila! a light, delishy summer salad.

 

 

Filed Under: Condiments and Dressings, Sandwiches and Salads, summer Tagged With: bacon, mayonnaise, salad, summer, Tomatoes

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