Now is the time for the best produce at the market. All of the summer fruits and vegetables are at their peak flavor. I love to mix fresh greens with fresh fruit and herbs. With all the different varieties that are available you can come up with many great combinations. Here is a recipe for a beautiful summer salad. I’ve included some choices for salad dressing. Take your pick and enjoy!
Line up 4 plates and place three orange slices on each. Divide the watercress, mint leaves over the oranges. Divide raspberries, grapes, walnuts and feta over the entire salad. Cut the avocados into chunks then divide and add to salad. Drizzle over 2 tablespoons of your favorite dressing.
NOTE: I put my plates in the freezer for 20 minutes before I get ready to serve the salad to get them really cold.
Makes approximately 1/3 cup
Whisk together the olive oil, Dijon mustard and champagne vinegar until emulsified. Add the shallot, salt, pepper to taste and stir. Add garlic. Place in an airtight container and let sit for a least an hour. This dressing will keep in the refrigerator for 4 days in an air-tight container.
Makes approximately 2 cups
Place all of the ingredients in a blender and blend until smooth, about 30 seconds.
Makes approximately 3/4 cups
In a glass bowl, combine all of the ingredients and whisk together well. Store in an airtight container in the refrigerator for up to 3 days.
Blue Cheese Dressing
Whisk together the buttermilk and sour cream until smooth. Add the vinegar and whisk in. Break the blue cheese into pieces and fold into the buttermilk mixture. Sprinkle the cayenne over the top, and mix gently.
Cover tightly. This dressing will keep in the refrigerator for 3 days.
Published on August 02, 2011