SUMMER SALAD
The summer sun is captured in every bite of this flavorful salad. It’s a dish to look forward to serving when fresh ears of corn abound.
Serves 4
Vinaigrette 1 bunch cilantro 1 cup toasted, salted pepitas (divided use) 1/2 cup water 1/4 cup lime juice 1 cup canola oil Salt and pepper, to taste Salad 2 cups fresh-cut corn kernels 2 cups baby arugula 2 large heirloom tomatoes, cut into wedges 1 English cucumber, sliced 1 cup sliced radishes Salt and pepper, to taste 2 avocados, sliced 1 tbsp. olive oil
For vinaigrette: Blanch cilantro in boiling water for 20 seconds, then plunge in ice water to stop cooking. Squeeze out remaining water. In a blender, combine cilantro, 1/2 cup pepitas, water and lime juice. Blend on high speed to form a paste, then drizzle in oil while blender is running. Taste and season. For salad: In a bowl, combine corn, arugula, tomatoes, cucumbers and radishes. Toss with vinaigrette, salt and pepper. Arrange on a plate and garnish with avocado, remaining 1/2 cup pepitas and olive oil.
FENNEL CITRUS SALAD Citrus brings out the distinct flavors of fennel, while adding a layer of zestiness to a salad that also features the bitterness of radicchio and the brightness of radishes. The chevre and fresh herbs add balance to this colorful combination.
Salad 4 cups shaved fennel 3 cups segmented tangerines 2 cups shaved radishes 1 head radicchio, sliced 1/2 cup picked herbs, such as tarragon, chervil, chives, parsley and/or dill 1 1/2 cups chevre
For vinaigrette: In a saucepan, combine orange juice, shallot and thyme and reduce by half over medium heat. Discard thyme. Transfer mixture to a bowl and chill in the refrigerator until cool, approximately 1 hour, or up to a day in advance. Place chilled mixture in a blender and add vinegar and mustard. Puree and drizzle in olive oil on high speed. Taste and season. For salad: In a bowl, combine fennel, tangerines, radishes and radicchio. Toss with vinaigrette. Arrange on plates and garnish with herbs and chevre.
Serves 4
Vinaigrette 3 cups orange juice 1 small shallot, sliced 3 sprigs thyme 1/4 cup white wine vinegar 1 tsp. Dijon mustard 1 1/2 cups extra virgin olive oil Salt and pepper, to taste
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