Monday, April 21, 2014
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One Final Salad Full of Summer
Despite the Autumn Festival which was taking place this weekend at the South Bend Farmers Market, I still found the vendors to have an abundance of summer delicacies. However, I can feel Fall nipping at my heels and the reality is that heirloom tomatoes, sweet basil and fresh corn are soon to take their place in our memories of Summer 2010. Obviously, I was beyond thrilled to find one last basket of a variety of heirlooms and dashed home to included them in this "One Final Salad Full of Summer".
One Final Salad Full of Summer
Juice of 1/2 lemon
1 garlic clove, minced
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon sugar
salt
pepper
heirloom tomatoes
red onion, thinly sliced
capers
Kalamata olives
roasted red peppers
fire roasted mild jalapenos from our garden (optional, I used them because I just made them)
One Final Salad Full of Summer
Despite the Autumn Festival which was taking place this weekend at the South Bend Farmers Market, I still found the vendors to have an abundance of summer delicacies. However, I can feel Fall nipping at my heels and the reality is that heirloom tomatoes, sweet basil and fresh corn are soon to take their place in our memories of Summer 2010. Obviously, I was beyond thrilled to find one last basket of a variety of heirlooms and dashed home to included them in this "One Final Salad Full of Summer". One Final Salad Full of Summer
Juice of 1/2 lemon
1 garlic clove, minced
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
1/2 teaspoon sugar
salt
pepper
heirloom tomatoes
red onion, thinly sliced
capers
Kalamata olives
roasted red peppers
fire roasted mild jalapenos from our garden (optional, I used them because I just made them)
fresh basil, torn
fresh mozzarella, cubedIn a mixing bowl, combine first seven ingredients together and whisk until an emulsion forms. Set aside. On a large platter, arrange the remaining ingredients adding as much or as little of any one ingredient according to your taste. Season with sea salt and freshly ground pepper. Drizzle the dressing over the salad. Enjoy with grilled sourdough bread!
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