SPRING SALADS
Spring is in the air! As the weather begins to transition, so do our meals. Comfort food is quickly replaced with spring and summer meals we can prepare at home using fresh ingredients from our local farm stands and coastal fishermen.
COBB SALAD WITH VINAIGRETTE
INGREDIENTS
- 2 stalks Romaine lettuce, chopped
- 2 cups cooked chicken breast
- 4 slices crisp bacon, diced
- 3 hard boiled eggs, sliced in half or chopped
- 3 to 4 radishes, sliced thin
- 1 seedless cucumber, sliced in thin quarters
- 1/4 red onion, sliced thin
- 12 to 15 heirloom grape tomatoes
- 2 avocados, sliced
- 10 baby spinach leaves
FOR THE VINAIGRETTE:
- 1/2 cup light olive oil
- 1 to 2 garlic cloves, crushed
- 3 tablespoons red wine vinegar
- 1 tablespoon dijon
- 1 tablespoon Italian seasoning
- pinch of kosher salt and black pepper
- pinch of sugar
Combine the ingredients for the vinaigrette in a mason jar and shake. Cut the romaine lettuce into bite-size pieces and plate. Start building your salad with romaine, spinach, tomatoes, cucumbers, radishes, and red onion.
Add the chicken, bacon, and eggs to the platter. Cut and place your avocados on the platter. Sprinkle on the blue cheese crumbles and black pepper.
HEIRLOOM TOMATO CAPRESE STACKS
INGREDIENTS
- 3 heirloom tomatoes in a variety of colors, sliced
- 12 ounces fresh mozzarella
- 6 tablespoons light olive oil
- 3 tablespoons golden balsamic vinegar, can substitute with traditional
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 to 6 basil leaves, chiffonade
Cut the tomatoes just right. Not too thin. Not too thick. Lay one variety on a plate. Sprinkle with kosher salt and pepper. Depending on the size of the tomato, layer on one or two slices of fresh mozzarella cheese (cut about the same thickness, or slightly thicker than the tomatoes).
Drizzle on a touch of light olive oil. Continue layering with the other varieties of tomato slices, salt and pepper, mozzarella and light olive oil until you have made three layers.
Drizzle on a bit of the golden balsamic. Use about one and one-half tablespoons per dish. Garnish with fresh chiffonades of basil and just a touch more kosher salt.
