SUMMER
SALAD
RECIPES
RADISH SALAD WITH BASIL OIl
1. Cut the radishes as thin as you possibly can. A mandolin
is a great tool to do this.
2. Place them in a bowl filled with
ice water and leave them there for 10 minutes.
3. Take them
out of the water and into a serving bowl.
4. Toss with
microgreens and flowers.
5. In a blender mix olive oil, basil
and lemon juice.
6. Blend until smooth.
7. Season with salt
and pepper.
8. Serve with the salad.
A great classic. The sharp fennel and the sweet oranges are
the perfect combination.
Serves 4
3 large oranges
1 pink grapefruit
1 fennel bulb
1⁄
4 cup pistachio, chopped
1 cup microgreens
4 tablespoons olive oil
1. Peel and slice the oranges.
2. Place on a serving platter.
3. Peel the grapefruit and cut between each membrane to
get perfect little wedges.
4. Place on the platter.
5. Cut the
fennel thinly lengthwise and add to the platter.
6. Sprinkle
with pistachio and microgreens and drizzle with olive oil.
APPLE AND CHEVRE SALAD
My take on the classic Waldorf salad.
Serves 4
3 red apples
1 tablespoon lemon juice
1⁄
2 cup toasted walnuts
1 bunch leafy salad
1⁄
2 cup crumbled chevre
Dressing:
1. Core the apples and slice them very thin.
2. Place slices
in a bowl and toss with lemon juice.
3. Add walnuts, chevre
and salad.
4. In a small bowl mix together mayonnaise,
lemon juice and chili powder.
5. Season with salt and
pepper and serve with the salad.
