A “Beet Salad” isn’t only available at resturants , you can easily make one at home that tastes just as amazing.
4-5 Yellow beets –boiled until fork tender, then peeled and sliced
2 handfuls Rocket (arugula)
Chevre as much as you like –torn into pieces
1 handful toasted Almond slivers
pinch of Sea Salt
Fresh Cracked Pepper
2 tablespooons of your favorite Olive Oil
Toss together and enjoy !
Burrata is a pulled cheese like Mozzerella. Its rich and creamy and soft on the inside when broken open. You can find it at most grocery stores nowadays but if you cannot find it, a fresh soft Mozzerella in water is a nice substitute.
Large non stick frying pan
2 wide dishes for dredging
Olive Oil- enough to cover the bottom of the pan
2 Chicken Breasts-pounded
Combine in one dish _
½ cup Bread Crumbs
½ teaspoon Salt
1/8 teaspoon Pepper
½ teaspoon Parsley
In the other dish _
1 Egg –beaten with a fork
Heat pan . Add Olive Oil.
Dredge Chicken first in egg , and then in bread crumbs covering both sides thoroughly.
Place breaded chicken in hot pan and fry on one side until golden brown ,about 5 minutes, repeat on remaining side for another 3-4 minutes.
Remove from pan.
Toss together in a bowl_
Arugula 1-2 cups (half of a bag)
Mini Heirloom tomatoes about 10-sliced in half
1 Burrata- torn in small pieces
sprinkle of salt
pinch of pepper
drizzle of olive oil
drizzle of balsamic vinegar
Place Arugula topping on top of chicken, squeeze with a little fresh lemon and serve.
This summer salad gives you the perfect balance of salty and sweet, creamy and peppery, soft and crunchy. I think this is my favorite
- 1 bunch fresh Rocket or Arugula
- 1 large fresh peach-peeled, halved and seeded
- 1 meduim size heirloom tomato- cut into chunks
- 1 large Burrata (or Buffalo Mozzarella)
- Zest of 1 small Meyer lemon or orange – microplane works best
- sea salt and black pepper
Place Rocket in a large bowl. Tear Peach and Burrata onto greens. Add Tomato. Sprinkle with zest , salt and pepper. Cut Lemon in half and squeeze juice of half onto salad , add a generous drizzle olive oil over top. Toss and serve.