Reminiscing about this perfect summer afternoon with the incredible Lulu Powers. Fresh heirlooms, buratta, basil and shaved truffles. Did I mention the lite Promise Wine Rosé?
We simply simmered the baby heirlooms in a little bit of olive oil for twenty minutes with olive oil. We then added them to a bowl and garnished with basil, truffles, salt, pepper and of course the fresh buratta.
My first a heirloom salad of the season! Sweet like candy!
This salad is my latest obsession. I have eaten it so many times over the last few weeks and hope you will be inspired to recreate it in your own home.
Serves 4
Ingredients;
2 cups of arugula
1 cup of thinly sliced red cabbage
1 acorn squash (preparation below)
1/2 cup crumbled feta
1/2 cup of pumpkin seeds
2 shallots thinly sliced
Dressing;
1/2 cup of extra virgin olive oil(plus more for roasting)
1/4 cup of honey balsamic
1 tbsp of whole grain dijon
1.5 tsp of salt
1 tsp of fresh cracked pepper
Preheat oven to 375º. Cut the top of the acorn squash off, take a spoon and scoop the seeds out. Slice the squash in half then take each half and cut into .5 inch slices. Place onto a baking sheet, drizzle with olive oil, salt and pepper. Roast for 25 minutes, the squash will begin to brown and soften. Remove from oven and allow to cool to room temperature.
On a large platter layer salad ingredients. Begin with arugula, cabbage, squash, shallots, cheese and sprinkle with pumpkin seeds.
Combine dressing ingredients together in bowl, whisk with a fork and drizzle over salad. Enjoy!
A salad trend that continues to return every year is the combination of watermelon and feta cheese. The sweet nature of watermelon paired with the creamy and tangy cheese makes for a complimentary union. I added some fresh tomatoes, cured olives, red onion and basil to enhance all the delicious flavors. I topped this salad with a simple drizzle of olive oil and balsamic glaze. I love to make a large version of this salad to serve for parties and store the leftovers to pick on the next day.
1/2 of a watermelon cubed into 1 inch pieces
1 8oz block of feta cheese cubed into .5 inch pieces
2 large tomatoes cut into 1 inch pieces
3/4 cup of pitted whole olives
1/2 of a red onion sliced
Several Fresh Basil Leaves for garnish
Extra Virgin Olive Oil and balsamic glaze to drizzle
Salt and pepper to taste
Platter all of the ingredients saving the basil to use as garnish onto a serving dish, drizzle with evoo, balsamic, salt and pepper.
A few months back I was assisting one of my favorite caterers in NYC. Their food is health forward combining the methods of all organic, low gluten and even vegan options. While prepping for a large event I was tasked to make a delicious salad. I got to use my new kitchen tool obsession, a vegetable spiralizer. This amazing machine takes your fresh produce and can ribbon, slice and grate! I took yellow and green squash and ribboned them through the machine. Not only does this make the veggies beautiful but it is a great way to get them into your diet. I went home a bought one immediately. I have been playing with different salad variations and have found this to be one of my favorite ones to make during these lush summer days. Fresh, healthy and delicious, this is a must for this time of year! If you don't have a spiralizer, thinly slicing your squash works great too.
1 yellow squash
1 green zucchini
1/4 head of red cabbage thinly slices
2 cups of arugula
1 grapefruit segmented
3 scallions thinly sliced
1/2 cup of toasted pepitas
Sliced the squashes through the spiralizer. I recommend cutting the strips into 1/2 long pieces so they are not too long when you go to eat them. Place them on a serving platter and top with cabbage, grapefruit, scallions and pepitas. I chose to use an herb vinaigrette to top the salad.
Herb Vinaigrette;
1/4 cup of fresh dill
1/4 cup of fresh parsley
1/4 cup of extra virgin olive oil
1 garlic clove
The juice of one lemon
1 tsp of salt
Fresh cracked pepper
Combine all ingredients except the olive oil into a food processor. Turn the processor on and stream in olive oil while you puree the ingredients. You can add more salt and pepper to taste. Serve the dressing on the side of the salad.
