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CHEF JUSTIN EVERETT’S DAYLILY AND PURSLANE SALAD WITH RASPBERRY VINAIGRETTE
Serves 4 INGREDIENTS 5 daylilies (petals only) 1 cup purslane (leaves only) 1 cup frisée, torn 1 cup mâche 1 shallot (minced) 5 chive spears (minced) 10 parsley sprigs (minced) 12 red raspberries 12...
View ArticleRoasted Butternut Squash Salad
Recipe courtesy of Bruce Aidells My preference would be to keep this salad very simple by scattering the salad ingredients on a bed of roasted squash and then sprinkling the plate with true Balsamico...
View ArticleMEDITERRANEAN SWEET AND SOUR EGGPLANT SALAD
Yield: About 5 cups, serving 6–8 This is a great picnic or al fresco salad that is also delicious served on crostini and as a topping for almost any grilled or crisply fried fish or meat. I also love...
View ArticleWATERMELON, FIG, ONION AND FETA SALAD
Yield: 6 servings This brings together 4 of the “basic flavors”: sweet, sour, salty and pepper. As with all recipes, adjust these elements to your own taste. INGREDIENTS 1 medium sweet red or white...
View Article“FIRE AND ICE” MELON SALAD
Yield: 8 servings This is a perfect summertime dish to start a lunch or dinner. The heat of the serrano chilies contrasts with the cool, refreshing melon and the mint, lime and salty prosciutto add...
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Grilled Quail Salad with Roasted Mushrooms and Honey-Coffee Vinaigrette
Yield: 6 servings INGREDIENTS FOR THE HONEY-COFFEE VINAIGRETTE 2 to 3 tablespoons brewed espresso or double-strength regular coffee ¼ cup aged Spanish sherry vinegar 2 teaspoons honey 1 shallot, minced...
View ArticleMelon, Watermelon, Cucumber and Heirloom Cherry Tomato Salad
When the temperature hits 90° or more, long-awaited local tomatoes start hitting the market. Under the shade of market pavilions, shoppers can take their pick of heirloom cherry tomatoes in a rainbow...
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