simply spectacular summer salads | OUTVisions for LGBT Professionals

simply spectacular summer salads

creative spins on summer fare

simply spectacular summer salads
therese DeGrace

Salads are one of the most underrated food creations of our time. With a little bit of love and innovation they could be the perfect lunch, appetizers or substantial enough to be dinner.

One of the most-beloved gatherings in my world involves a large offering of vibrant salads that appeal to carnivores and herbivores alike. The recipes listed here include some of the most simple yet show-stopping salads I have had the pleasure of eating. “Chop” to it!

Mediterranean Salad

Yields 6 portions

1 cup (approximately 1 ball) Fiori di latte Cheese, torn into pieces
2 cups chickpeas, cooked & cooled
1 cup red peppers, roasted
1/3 cup sliced green or black olives
1 cup Baby Arugula
1/2 cup shredded asparagus
1/3 cup roasted garlic
1/3 cup torn basil (plus extra for garnish)
1/4 cup olive oil (plus extra to drizzle)
Juice of one lemon
1/4 cup apple cider vinegar
1/3 cup toasted pine nuts
Salt to taste

Tear Fiori di latte into bite size pieces & set aside. Toss remaining ingredients together & allow to sit at room temperature for 30 minutes. Fold in Fiori di latte cheese.

Drizzle with olive oil & additional basil.

Wine Pairing: The Good Earth, Betty’s Blend 2013

Salad Rolls & Rhubarb Ginger Dipping Sauce

Yields 6 portions-2 per person

1/2 cup red peppers, cut into fine strips
1/2 cup carrot, cut into fine strips
2 cups Thai basil leaves
1/2 cup English cucumber, cut into fine strips
1/3 cup scallion onion, cut into fine strips
1 cup tart apple, cut into strips & tossed in lemon juice
1/3 cup pumpkin seeds
1/2 cup pea shoots
Arrange a large baking sheet on a firm surface. Fill a large bowl with room temperature water. Dip 2 pieces of rice paper in water just until they slightly soften (about 1 minute). Shake off excess water and arrange on a baking sheet. Allow to sit for about 1-2 minutes or until the rice paper feels slightly sticky. In the center of each rice paper sheet place a few pieces of each ingredient & sprinkle with pumpkin seeds. Begin by folding in both corners covering your raw ingredients on either side. Fold the lip end of the rice paper roll closest to you until it covers all raw ingredients. Proceed to roll gently until salad rolls are completely sealed. *Serve the same day they are made for optimum freshness*

Rhubarb Ginger Dipping Sauce

1 tbsp vegetable oil
1 tbsp sesame oil
1 tsp grated ginger
1 clove crushed garlic
1 cup rhubarb, finely chopped
1/2 cup soya sauce
Juice of 2 limes, zest of one
1 tbsp peanut butter
1 tsp Dijon mustard
1 tbsp maple syrup
Water to adjust consistency to taste
Salt to taste

In a sauce pan over low heat add both oils and cook ginger & garlic for 5 minutes. Add rhubarb & increase heat until rhubarb is slightly charred & remove from heat. Using a blender add remaining ingredients, use water & salt to adjust texture & flavour. Refrigerate overnight before serving with Salad Rolls.

Wine Pairing: Peninsula Ridge Winery, McNally Vineyard 2011 Sauvignon Blanc

Green Goddess Salad

Yields 6 portions

1 cup fresh peas
1 cup asparagus, bias cut & par cooked
1 cup pea shoots
1 cup bitter green lettuce
1/2 cup thinly sliced red onion soaked in
1/2 cup of vinegar for 1 hour
1 cup pistachios
18 chilled poached shrimp, cut length wise
1/2 cup chopped leeks, lightly fried
1/2 cup torn parsley leaves

Dressing

1 clove crushed garlic
1/3 cup apple cider vinegar
1/2 cup olive oil
1 tsp crushed pink peppercorns
1 tbsp grainy mustard
Salt & Pepper to taste
Whisk & set aside.

Prepare salad on a platter & generously drizzle with dressing. Serve immediately. Optional Garnishes: Smoked Chicken, Seared Tofu, Feta Cheese

Wine Pairing: Malivoire 2013 Cabernet Franc




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Authortherese DeGrace

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