Wednesday, August 20, 2014

Vineyard Salad

It was just one of those perfect sunny but not too hot Summer days that leaves a glow on your skin and makes you want to spend time in the kitchen and garden. 

I made 2 great salads. One was just a simple Burratta caprese with basil and tomatoes from our garden. The one I am sharing today was heavily inspired by Toni Bark's Perfect Summer Salad recipe. Please check out the original too. This is my take on it.

First of all I think this salad is best plated up so you can pick and choose a little bit of everything in every bite. Besides it just looks bad ass.

Mixed baby greens
Beets (steamed)
Champagne grapes
Fennel bulb
English cucumber
Apple cider vinegar (Bragg's)
Olive oil
Roasted garlic
Maple syrup
Sweet & Spicy Pecans (Trader Joe's)

1. Cut endive in half and brush lightly with olive oil. Throw on a hot grill. Let it get some nice grill marks but be careful not to let it burn. I put mine aside for it to cool.

2. Plate 2 handfuls of mixed baby greens. Top with blueberries and Champagne grapes.

3. Thinly slice fennel bulb and English cucumber on a mandolin. Use the thinnest setting. Watch your fingers. That thing is crazy sharp.

4. Slice avocado

5. Arrange the components around the edge of the plate including a bunch of Champagne grapes. They are so tasty.

6. Throw the following in the blender for some delicious dressing: 1/2 cup olive oil, 1/3 cup Bragg's Apple Cider Vinegar, 2t Dijon mustard, 2t roasted garlic, 1T maple syrup

7. Just before serving add several spicy pecans and a drizzle of dressing. Enjoy!!

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