<P>1 ENJOY CALIFORNIA FIGS with recipes from COOKS COUNTRY FROM AMERICAS TEST KITCHEN valley?g.com © 2013 Americas Test Kitchen. All rights reserved. PHOTOGRAPHY: Daniel J. van AckereBroccoli Salad with Figs SERVES 4 TO 6 When prepping the broccoli, keep the florets and stalks sepa- rate. If you dont own a salad spinner, lay the broccoli on a clean dish towel to dry in step 3. You can make the salad up to 6 hours in advance. 6 slices bacon, chopped fine 1 cup Blue Ribbon Orchard Choice or Sun-Maid Figs, stemmed and chopped into ¼-inch pieces 1½ pounds broccoli, florets cut into 1-inch pieces, stalks peeled and sliced ¼ inch thick ½ cup mayonnaise 1 tablespoon balsamic vinegar Salt and pepper ½ cup walnuts, toasted and chopped coarse 1 large shallot, minced 1. Cook bacon in 10-inch skillet over medium heat until crispy, 6 to 8 minutes. Drain on paper towel–lined plate. 2. Combine 4 cups water and 4 cups ice in large bowl. Bring 3 quarts water to boil in Dutch oven. Remove 1 cup boiling water and combine with figs in small bowl; cover, let sit for 5 minutes, and drain. 3. Meanwhile, add broccoli stalks to boiling water and cook for 1 minute. Add florets and cook until slightly ten- der, about 1 minute. Drain broccoli and place in ice water to cool. Drain again, transfer to salad spinner, and spin dry. 4. Whisk mayonnaise, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper together in large bowl. Add broccoli, drained figs, walnuts, and shallot to bowl with dressing and toss to combine. Season with salt and pepper to taste. Sprinkle with bacon and serve. fascinating FIG FACTS Fig trees have no blossoms on their branches. The blossom is inside the fruit! Many tiny flowers produce the crunchy little edible seeds that give figs their unique texture. Figs are harvested according to natures clock, fully ripened and partially dried on the tree. California grows many varieties of figs, but the most common are slightly nutty-flavored, Golden figs and sweet, dark purple Mission figs. Just 3 to 5 California dried figs provide 3.5 grams insoluble fiber and 1.5 grams water-soluble fiber.</p> <UL><LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/1/1/">Front-Cover</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/2/2/">Inside-Front-Cover</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/3/3/">Page-3</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/4/4/">Page-4</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/5/5/">Page-5</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/6/6/">Page-6</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/7/7/">Page-7</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/8/8/">Page-8</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/9/9/">Back-Cover</a></LI> <LI><a href="http://www.stallionpublishers.com/publications/1608/x/sitemap.xml" target="_blank">site map</a></LI> </UL>


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