Tag Archives: summer

Zucchini Ribbon Salad

1 zucchini, shaved longways

1 squash, shaved

Salt

2 tbsp lemon juice

2 tbsp high quality vinegar (rice or sherry)

1/2 tbsp agave

10 grape tomatoes, halved

2 larger or 3 smaller scallions, cut thinly on a bias

1 cob’s worth of corn

8-10 mint leaves, chiffonade large ones and leave small ones whole

1 pack of tarragon (6-8 stems worth), picked and left whole

4 oz crumbled fresh feta

Salt to taste

A lot of freshly cracked Black pepper (at least 10 cranks, but to taste)

Equipment: large mixing bowl, 1 small mixing bowl, utility/ paring knife, cutting board, mandolin

  1. Cut the ends off of the zucchini and carefully slice it from end to end with the mandolin. You should have long, thin ribbons of zucchini.
  2. Cut the ends off of the squash as well, but cut it with the madoline into thin rounds. Combine with the zucchini ribbons and add a hefty pinch of salt. Carefully mix until everything is coated in salt and let it sit for 15 minutes.
  3. While that’s sitting, mix the lemon juice, vinegar, olive oil, salt, and agave until fully incorporated. Slightly undersalt the dressing to account for the salty feta on top at the end.
  4. Drain the liquid from the sliced zucchini and squash and add the mixed dressing along with your prepped tomatoes, scallions and corn.
  5. Plate the the dressed salad and garnish with the fresh herbs, crumbled feta and black pepper.
  6. Enjoy!

Fennel and Citrus Salad with Pistachios

Serves 6-8 as a side dish

2 heads of fennel

3 oranges

2 grapefruits

1/2 cup toasted pistachios, chopped

1 small red onion

5 oz fresh arugula

1/2 cup olive oil

3 tbsp apple cider vinegar

1 clove of fresh garlic, grated with a microplane or finely minced with a knife

1 tbsp whole grain or dijon mustard

1 tbsp agave/ honey

salt and chipotle chili powder to taste

Optional: 5 oz crumbled blue cheese, a dry gorgonzola dolce if possible

Equipment: chef knife, mandolin (optional, but helpful), cutting board, bowl for mixing, bowl with a mesh strainer set in it, microplane/ fine grater

  1. Start by cutting the onion as thin as possible. A mandolin will make this easier, but it isn’t necessary as long as you can cut it very finely. Rinse the cut onion under cold water through a mesh strainer to help prevent the harsh onion flavors from overpowering the other ingredients after the salad has sat for a while.
  2. Cut the fennel next, at leasts thin as the onion. Remove and reserve the fronds. Set the everything aside while you cut the citrus.
  3. To prepare the citrus, cut the top and bottoms off of each orange and grapefruit just enough that you get past the pith and can see the segments of the flesh clearly. To peel them, place the fruit on one of their flat sides and cut the peel away, careful to remove all of the butter white pith. Cut the peeled citrus into wheels and remove any seeds that you see. If the grapefruit are larger than the oranges, cut those slices into half moon shapes. Set aside.
  4. Add the oil, vinegar, garlic, mustard, agave, salt and chili powder to a small container with a watertight lid and shake well until creamy and everything is fully incorporated with each other.
  5. Add 2-3 tbsp of the vinaigrette to a large mixing bowl and spread it around the bottom third of the bowl with a spoon. Add the arugula, fennel and onion with another couple tbsp of dressing on top and mix until everything is mixed together equally and fully coated in the dressing. Taste the salad at this point for seasoning. Add salt, chili to taste
  6. Plate the salad in a tall pile on a large serving dish. Place the citrus on top of the salad in a visually appealing way. Sprinkle the pistachios (and the cheese if desired) evenly over the top and garnish the with the fennel fronds. Serve immediately alongside grilled or roasted meats and seafood.

*Since you rinsed the red onion, you can reserve some salad for later if you don’t plan on serving it all at once, just utilize the vinaigrette accordingly and store everything separately in the fridge.