2smallheads of Jem lettuce or 1 head Romainecut into bite-sized pieces
¼cupParsleyfinely chopped
½lbsmall new Potatoes
7ozjar Italian tuna packed in olive oildrained
1tbspDijon mustard
2tbspchampagne vinaigrette
Salt and fresh ground black pepper
Instructies
FOR THE DRESSING:
Whisk together champagne vinegar, Dijon mustard, salt, and pepper.
Slowly drizzle in olive oil until combined, thickened, and emulsified.
Set aside.
FOR THE SALAD:
Boil a saucepan of water, add green beans, and cook for about 3 minutes or until bright green.
Drain and place in an ice bath, drain again, and set aside.
Refill saucepan with cold water, and add potatoes.
Bring to a boil, then reduce to a simmer.
Cook until potatoes are tender, about 15-20 minutes.
Drain the potatoes and let them cool.
Toss the potatoes with just enough dressing to coat.
Place eggs in a small saucepan of cold water.
Bring to a boil and cover.
Remove from heat.
Set aside for 8 minutes.
Place in cold water to cool, then peel and slice in half.
Assemble the salad in a large dish.
Arrange lettuce, green beans, eggs, tomatoes, olives, and tuna.
Drizzle with dressing and sprinkle with parsley right before serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve immediately to maintain the freshness of the ingredients.Wine Advice:Pair with a crisp dry Rosé or a light-bodied white wine like Picpoul de Pinet to complement the diverse flavors.
2poundsmixed grapecherry, and mini sunglow Tomatoes
½tspSalt
1red Pepper
1whole Red onion
2mediumZucchini
1smallor medium Summer squash
Instructies
Heat grill to the hottest temperature.
Cut ends from eggplant and cut lengthwise into thick slices.
Shave skin off outside pieces and salt both sides liberally.
Prepare other vegetables while eggplant sits.
Husk corn and place on a tray.
Cut ends off zucchini and summer squash, then cut in half lengthwise.
Place on tray with corn.
Cut top off red onion but leave root attached.
Cut into quarters, leaving root attached.
Place on tray with other vegetables.
Cut tough ends off asparagus and place spears on tray.
Cut red pepper in half, remove core and seeds, and place on tray.
Rinse and dry eggplant and add to tray.
Brush all vegetables on all sides with herb-infused oil.
Lay vegetables on grill.
Turn as each side chars.
Remove vegetables to platter when grilled.
Cut vegetables into bite-sized pieces and place in a large bowl.
Remove corn kernels and place in bowl.
Cut tomatoes in half and add to bowl.
Make dressing by combining all dressing ingredients and add to bowl with basil.
Toss until combined.
Top with cheese and serve.
Notes / Tips / Wine Advice:
Serving Tip:Serve at room temperature or slightly warm.Wine Advice:A dry Rosé or a crisp Sauvignon Blanc would complement the grilled vegetables and cheese.
3tbspWhite balsamic vinegaror traditional balsamic vinegar
Instructies
TO MAKE THE VINAIGRETTE:
Whisk all vinaigrette ingredients together for 30 seconds until combined.
TO MAKE THE SALAD:
Add salad ingredients to a bowl.
Drizzle with vinaigrette.
Toss to combine.
Serve immediately.
Notes / Tips / Wine Advice:
Serving Tip:Serve immediately to maintain the freshness of the avocado and arugula.Wine Advice:A dry Rosé or a crisp Pinot Grigio would complement the sweet and tangy flavors of the salad.
Place ribeye on grill and cook each side for 5-6 minutes.
Remove from grill and let sit.
Make balsamic vinaigrette: Add Dijon mustard, garlic clove, dry basil, balsamic vinegar, olive oil, salt, and pepper to a bowl and whisk until combined.
(Optional: Combine in a mason jar and shake.
)
Set aside.
Bring a small pot of water to a boil.
Add fresh green beans.
Cook for 2-3 minutes and immediately transfer to an ice bath to shock them and stop the cooking process (blanching).
To assemble salad, evenly distribute chopped romaine, hardboiled eggs, cherry tomatoes, fresh green beans, walnuts or pecans, crumbled goat cheese, and chopped ribeye among 4 large dishes.
Serve with homemade balsamic vinaigrette.
Notes / Tips / Wine Advice:
Serving Tip:Serve immediately to maintain the warmth of the steak and the crispness of the salad.Wine Advice:A medium-bodied Cabernet Sauvignon or a dry Merlot would complement the richness of the steak and the tanginess of the vinaigrette.
In a heavy cast iron pan over medium high heat, add the olive oil and the almonds.
Keep the pan moving as the almonds begin to get toasted.
As soon as you smell the nuttiness, add the salt, pepper and rosemary.
Toss for one more second then add the honey.
Stir until all of the almonds are coated.
Continue for just a few more seconds, remove from the heat and allow the nuts to cool in the pan for just a few.
Notes / Tips / Wine Advice:
1. Ricotta Salata is an Italian semi-hard cheese made from goat’s milk. It has a mild briny flavor and crumbles nicely. It’s perfect in salads like this.
2. The leaves of baby kale are so tender and the flavor is very mild. As I said, if you can’t find baby kale, try Lacinto kale…but truly, this will be wonderful with any green you love.
