Tofu Salad à la Provençal
Heirloom Tomato, Tofu, Olive, Sweet Pepper, Scallion, Anchovy, Mitsuba
Garlicky Tamari Vinaigrette
WANTED: Colorful summer salad recipes with flair! Drab dull ordinary salads need not apply. Does your salad have what it takes? One that incorporates esoteric flavors and uses summer crops at their peak. Will it make us feel satisfied on the hottest dog days? We’re looking for salads that go well with cold-dry-pink-wine. Must be full-flavored, nothing wimpy! Willing to experiment. Unlimited opportunity. Apply soon, before summer passes us by.
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Grilled Wild-Caught Mahi Mahi
Cannellini Bean, Meyer Lemon Confit, Kalamata Olive, Italian Parsley, Scallion Salad
Hello Dads. Hello Grilled Fish. We want our beautiful grilled fish to be the star at the table. No heavy sauces, no overpowering seasonings. Light, fresh, and fabulous. Here mahi mahi filets were brushed with olive oil and seasoned with salt and pepper, then grilled over medium high heat until just cooked all the way through.
They’re served over this bright fresh salad that takes only a couple minutes to prepare. The highlight is the Meyer lemon confit which adds a deep sweet-salty-lemony component. Whole Italian parsley leaves are vibrant and intense, great paired with the creamy cannellini beans, sliced green onion, and Kalamata olives.
And Dads, we know most of you love thick juicy steaks, but perhaps you’re planning to eat a bit lighter this summer? Well, this heart-healthy, very satisfying dish is for you. Happy Father’s Day.
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Thin Asparagus and Petite Peas
Tarragon, Basil, Italian Parsley
Smoked Salmon Rosettes
Cook frozen petite peas in boiling water with salt for about 3 minutes. Add thin asparagus spears and cook for one minute longer. Drain then shock in an ice bath.
Tarragon, Italian Parsley, and Basil
Jacques Pepin’s Vinaigrette in a Jar:
2 tsp chopped garlic
3 Tbs Dijon-style mustard
1/2 tsp salt
1/4 tsp freshly ground pepper
1/4 c red or white wine vinegar
1 c extra virgin olive oil
I also add 2 tsp minced shallot.
Put all ingredients in a jar, screw on the lid, and shake very well.
Toss torn butter lettuce leaves with cooled cooked pasta shells, peas and asparagus, lots of chopped fresh herbs, and Dijon vinaigrette.
Serve with crumbled feta and smoked salmon rosettes made by slicing the smoked salmon into strips with one end thicker than the other. Roll the thick end towards the thin end to make a rosette.
Pretty. Summer. Salad.