Philosophical Salads

Tomato Stack and Beet Stack Salad.

Sometimes the best, most flavorful things are the simplest.

This philosophy seems to cover, well, life in general. Legendary artist Hans Hofmann once said, The ability to simplify means to eliminate the unnecessary so that the necessary may speak. I know many of us have been hanging onto the life-raft in this wild economic time. But through this, a bouquet of  lovely realizations have blossomed.

How much does one really need to be happy? Is happiness dependent on your house, cars, wardrobe...vacations? (I'm secretly tempted to scream YES to the last one--although I know it's not true!) The truth is, happiness is a state of mind. I've traveled abroad enough to see first-hand that billions of individuals world-wide, live an entire lifetime with much less than we...and are completely satisfied. I've met families that lived in utterly wretched conditions, but found true joy in faith and family. Happiness is a choice we make everyday. I'd like to believe I had full-grasp of this before the economic crisis, but we all need a good sifting every now and again!

I  make a point to give thanks on a daily basis for the things I have that truly matter. My sweet husband that supports me in whatever hair-brained project I take on. My precious children who, even on their worst days, are absolute gifts from above. My parents, wise and steadfast. Friends who know my heart beyond words...and miles. These represent my new understanding of prosperity.

As always, state of mind steers the actions. I have been on a rampage to 'simplify' my life. Less, but more gratifying projects, less meaningless activities, less waste...simpler meals. This is not the first, and surely won't be the last time I'll ramble on about this. But I find it makes the things you DO hold on to, so much more precious!

Here is an elegant little stack salad with a bare-bones mentality. No elaborate dressing or ostentatious ingredients. Just five simple items that do very well on their own, thank you! I started out with the tomato stack last summer when my heirlooms came in. I felt that the only way to improve their natural perfection, might be the addition of goat cheese--possibly my favorite little indulgence. A drizzle of high-quality balsamic vinegar was the cherry on top! Sadly, my heirlooms have not graced us with their presence this year, but as you can see any ripe tomato is quite satisfactory!

The beet stack was this summer's evolution. After staring at an enormous pile of beets I bought at the farmers market; I calculated it would take 4-5 dishes to use them up! (I over did!) And what takes EVERYTHING to a whole new level of edible bliss??? Ah yes, goat cheese! So here we go again!

Both are perfectly lovely. The tomato stack can be prepared in just moments, while the beets take a little time to roast. Make sure to purchase soft and silky chevre goat cheese and thick aged balsamic vinegar. I find it's hard to get really good balsamic at our regular grocery stores. I went to a specialty store to find what I was looking for--a syrupy vinegar, aged 25 years. You can swirl the bottle and watch it coat the glass! This vinegar is sweet on it's own, and so smooth I could literally drink it out of the bottle! Not at all harsh like some you find at the grocery. GOOD balsamic can act as a stand-alone dressing without the need of oil and seasoning.

Any intelligent fool can make things bigger, more complex. It takes a touch of genius - and a lot of courage - to move in the opposite direction. ~E.F. Schumacher

Sommer

Tomato Stack Salad

4 ripe medium-sized tomatoes
8-10 oz. soft goat cheese, room temperature
2 Tb. fresh chopped herbs (thyme, chive, rosemary...)
Good balsamic vinegar for drizzling
Salt

Mix the fresh herbs into the goat cheese.

Slice the tomatoes into 4 thick rounds. Sprinkle each tomato round with salt. Gently slather the layers of each tomato with the goat cheese.

Stack the rounds to reassemble the tomato. Drizzle with balsamic vinegar!
 
Beet Stack Salad

4 medium beets
8-10 oz. soft goat cheese, room temperature
2 Tb. fresh chopped herbs (thyme, chive, rosemary...)
Good balsamic vinegar for drizzling
Salt

Preheat the oven to 400* F. Trim the beets and place them in a baking dish. Drizzle the beets with 1 tablespoon of oil. Cover and roast for 30-35 minutes—until fork tender. Mix the fresh herbs into the goat cheese. Once the beets have cooled, gently peel off the skin. Slice the beets into 4-5 rounds and sprinkle with salt. Gently slather the layers of each beet with the goat cheese. Stack the rounds to reassemble the beets. Drizzle with balsamic vinegar!

Serve either salad with a steak knife and fork!