I like to be outside as much as possible during the long summer days. So when it’s dinnertime I want to get in and out of the kitchen quickly. This is a crunchy refreshing cool easy salad that you can prepare in a flash!
2 stalks celery peeled and chopped roughly
1 pint Heirloom Mini Tomatoes
1 Avocado-chopped into chunks
1 teaspoon of Lemon Zest
1 tablespoon Truffle Oil
Sea Salt and Pepper to taste
Handful of Toasted Almonds
In a small bowl combine all ingredients. Toss gently. And serve
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)
1 Avocado-sliced
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 !
I used a mandoline for this fresh clean salad. If you don’t have one, take your time and slice your ingredients thin.
½ Cucumber
½ bulb of Fennel
½ Anjou Pear
Pinch Sea Salt
A few twists of cracked Black Pepper
1 dried Apricot-hand sliced very thin
A few Mint leaves
Slice Pear and arrange on the bottom of your serving plate.
In a small bowl place sliced cucumber and fennel Add salt and pepper.
Add 2 tablespoons dressing and toss. Place mixture over pears. Sprinkle with apricots.
Apple Cider Vinaigrette
On a small bowl add
5 mint leaves
½ teaspoon sugar
1 tablespoon Apple Cider Vinegar
Macerate together with a wooden spoon.
Add remaining vinegar, a pinch of sea salt , a few twists of Black Pepper and a pinch of white pepper.
Squeeze ¼ Meyer Lemon and zest. Mix together.
This is a great example of the simplicity of Italian cooking.
Just a few essential ingredients yield a bold and beautiful flavor.
2 jars -Tuna in oil –canned tuna works just as well.
1 can Cannellini Beans-rinsed and drained
juice and zest of ½ Orange
Pinch Sea Salt
Toasted Almonds
Freshly Ground Black Pepper
Olive oil
Zest orange and set aside.
Remove tuna from olive oil and place in bowl. Add Beans, Juice from orange a pinch of salt. Add Toasted almonds, pepper and a good drizzle of olive oil. Toss gently and pour into serving bowl.
Sprinkle with zest and serve.
Eat on its own or accompanied by a nice crostini.
The sweetness of the roasted peppers really goes well with the creamy Burrata. Topped off with the salty crunchy almonds…this is one of my all time favorites.
1 Shallot-sliced
1 Red Pepper-sliced
1 Yellow Pepper-sliced
1 Red Jalapeno pepper- grated
1 Bulb Fennel-sliced
1 thumb sized knob of Ginger-chopped
1 tablespoon Parsley
pinch of Sea Salt
a few turns of the grinder-Black pepper
1 ball Mozzerella-sliced thick
Cucumber slices
Toasted almonds-to sprinkle
Saute’ shallots for 3 minutes. Add peppers, fennel and ginger. Saute’ until mixture is melted together, about 25 minutes.
Sprinkle with parsley, salt, and pepper. Mix .
Assemble:
Overlay cucumbers on plate forming a circle. Top with a slice of mozzerella and a scoop of warm the pepper mixture.
Repeat.
Sprinkle with almonds and a drizzle of olive oil. Serve.
Younger, and more nutritious than their mature selves, Micro greens come in many different varieties of lettuces and herbs. They may be a bit more expensive but you will like the vibrancy of their taste as well as the simplicity in your preparation.
1 Carton of Micro greens-I like kale, arugula, and the beet greens- pick one
10 heirloom cherry tomatoes-cut in half
sea salt
Fresh cracked pepper
Wedge of lemon
Zest of lemon
Sprinkle of toasted almond slices
1 tablespoon Olive oil or truffle oil
Toast your almonds and set aside.
In a small bowl, add greens, and tomatoes.
Squeeze lemon ,add zest. Toss with oil, salt and pepper.
Sprinkle with almonds.
Serve.
Enjoy !!
A classic with a twist- The fresh lemony taste makes all the difference.
½ lb Pasta Shells- cooked, drained and rinsed until cool with cold water
½ cup-Mayo
½ cup-Sour Cream
1 tablespoon- Truffle Oil
2 stalks-Celery-chopped
1 small Tomato-peeled, seeded and chopped
Juice of ¼ Lemon
1 Lemon –zest
Sea Salt
Fresh Cracked Black Pepper
In a large bowl combine mayo, sour cream, and truffle oil – whisk well.
Stir in celery, tomato, and lemon juice, salt, and pepper.
Add Pasta and toss. Add lemon zest to taste.
Refrigerate until ready to serve.
When I go to Paris an overwhelming force hustles me into La Bon Marche Food Hall directly to the Celeriac Salad.! Its fresh crunchy creamy goodness is like a magnet! The tenderness of the Celeriac makes this “French Coleslaw” unforgettable.
Here is my best shot !
1 lemon-juiced
zest of 1 small orange
1 head celeriac- grated
1 head fennel -grated
2 teaspoons dijon mustard
3 teaspoons mayo
3 tablespoons olive oil- (more if needed)
salt
cracked pepper
1 tablespoon fresh parsley-chopped
In a small bowl combine mustard, mayo, olive oil and lemon and zest- whisk until incorporated.
Add salt and pepper to taste. (don’t be shy)
Pour over grated veggies.
Toss well and refrigerate for at least 2 hours before serving.
Sprinkle with parsley before serving.
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.
Plate.
Tomato Topping_
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
lemon wedge
Place Arugula topping on top of chicken, squeeze with a little fresh lemon and serve.
This recipe should be in every chefs repertoire. It’s sophistacted and complex yet simple to make . You may be making copies of this one for friends!
Croutons:
1 tablespoon olive oil
1 clove minced garlic
1 cup bread cut into ½”cubes
Heat olive oil in large skillet. Add garlic and bread cubes. Toss well to coat cubes with oil and garlic. Toast in skillet until light golden brown. Set aside Until ready to assemble salad.
Caesar Dressing :
2 teaspoons Anchovy Paste
1 tablespoon chopped Capers
1 tablespoon Dijon Mustard
1 Egg Yolk
1 clove minced Garlic
3/4 cup Olive Oil
1 tablespoon Champagne vinegar
1 tablespoon Lemon juice
¼ cup Heavy Cream
a good pinch of Sea Salt
Fresh Cracked Pepper
In medium bowl , whisk together anchovy, capers, mustard, egg yolk, and garlic.
In a slow steady stream, whisk in oil, then the vinegar, and the lemon juice.
Stir in heavy cream. Season with salt and pepper.
2-3 hearts romaine lettuce
½ cup Caesar Dressing
½ cup shaved Parmesan Cheese
In a large salad bowl tear lettuce into bite sized pieces. Toss with Caesar dressing coating all the leaves generously. Sprinkle with Parmesan and croutons.
