It’s green fig season in sunny Andalucia. Locally they are known as Brevas – the green cousin of the black fig. They are totally divine and Anne Manson just can’t get enough of them.
By Anne Manson
For years I’ve been assembling a salad combo of Avocado, Bacon, Mango & Walnut with Roquefort. Not because I don’t want to use a Spanish blue cheese, it’s just that the much sought after blue cheese of Spain’s dairy herds in Asturias, Cabrales, has been impossible to find here. That was until last week when Palomita (the best deli in town) started stocking it. It was one of those real jump up & down for joy moments when I saw it winking at me from Mari-Paz’s deli counter. In the past I’ve mixed brevas with Roquefort and even had the opportunity to use mango with Cabrales, but last night – WOW – Brevas with Cabrales!! It was incredible. I’m not one for keeping left over salad because lettuce looks really unappealing when it’s been ‘cooked’ by vinegar but the salad combo was so delicious that the tiny bit leftover was popped into the fridge and the following day – the flavours were still sensational.
This is what happened when I got back to the kitchen with my newly acquired lump of Cabrales – one salad bowl and the following ingredients assembled to make this scrummy salad of total divineness.Print
Annie Manson runs cooking classes and gourmet holidays at Annie B’s Spanish Kitchen in the wonderful Pueblo Blanco, Vejer de la Frontera, in the South of Spain. She is passionate about Spain, its cuisine and all the wonderful ingredients her enchanting area of Andalucia has to offer. Her recipes will focus on being fast, using fresh ingredients and always a splash of Sherry or Sherry vinegar. Sometimes both! Prior to life in Vejer, Annie ran a successful catering company in London, Annie B’s London.