Prep time: 15 min
Total time: 25 min
Yield: 4 servings
From the December 15, 2001 episode.
A Guide to Improvising
Tender greens with somewhat assertive flavors, such as peppery arugula and watercress or bitter endive, young dandelion, or the Herb Salad mixture (from page 415), go wonderfully with sweet citrus fruits like oranges, mandarins, and blood oranges, ripe pears or crunchy apples, and figs. Roasted nuts bring out the sweetness in the greens. There are endless possible variations on this theme. One of my favorites is arugula, blood oranges, and roasted pine nuts. Or, for an easy main-course luncheon salad, combine frisee, quartered ripe figs, and walnuts, then top it with thin sheets of prosciutto or smoked goose breast.
When Marvin Gapultos had a craving for adobo but didn’t know how to make it, he decided to learn his family’s recipes. Since then, he has shared the flavors of Filipino food through his Los Angeles-based food truck The Manila Machine, on his blog Burnt Lumpia, and in The Adobo Road Cookbook.