Grilled Peach and Lemony Romaine Salad

Summer is here. That means breaking out the grill. Grilled peaches, crispy romaine and hazelnuts make for a perfect salad. Fresh lemon and some heat from raw garlic, makes this salad a total winner. It is epic. I promise. Make it your own, have fun and enjoy with good friends in the sunshine. 

Serves 4

Ingredients

Romaine Lettuce - 2 heads
Peaches - 2 each
Toasted and Chopped Hazelnuts - 1/2 cup 
Lemon - 2 each juiced
Lemon Zest - of 1 lemon 
Parmesan - 1/8 cup grated (more if you like cheese) 
Olive Oil - 1/8 cup
Heavy Cream - 1/4 cup
Garlic - 1 clove grated
Salt and Black Pepper - 1/2 tsp of each
 

Method

Wash and separate romaine leaves. Begin by turning on the grill to medium high heat, and grating garlic into cream. Cover and refrigerate for 30 min.  The dressing will be finished in the bowl as we make the salad. 

Cut peaches into halves and remove pit and brush with olive oil. Put peaches on hot grill until slightly caramelized, the peaches will release from the grill when they are ready.  Remove and put to side. 

To finish the salad, season the lettuce with salt and pepper, drizzle with olive oil and lemon juice, lightly brush with the cream. Lay on a tray, put peaches over lettuce, sprinkle with hazelnuts, grate parmesan and lemon zest over everything. 

Early Spring Salad + Muhummura

Muhummura is a classic Syrian dip that is often found in Turkey. I love the dip becuase it is bright, beautiful and packed with flavor. In additon there is nothing but delicious ingredients blended into a smooth, and rough dip. It is perfect for chips, carrots, veggies or used as a sauce for eggs, sandwiches or girlled items. Yesterday I made a great salad, and loaded it up with muhummara and a poached egg. See the recipe below and enjoy! 

Ingredients

7.5-ounce jar roasted red peppers, drained
2/3 cup toasted panko bread crumbs
1/3 cup walnuts, toasted lightly and chopped fine
3 garlic cloves, minced and mashed to a paste with sprinkle of salt
Fresh lemon juice to taste
2 teaspoons pomegranate molasses*
1 1/2 teaspoon ground cumin
1 teaspoon dried hot red pepper flakes
3/4 cup extra-virgin olive oil
 

Method

Start by mincing the garlic and smashing it with salt using the edge of your knife. Start with the red pepper in a food processor, blend till smooth. Add breadcrumbs, walnuts, garlic, lemon juice, pomegrantate molasses and spices. Continue blending till smooth.  Slowly drizzle the olive oil into the mixer to finish. Taste and season with salt, pepper and lemon if needed. 

The Salad

Butter Lettuce
Arugula
Walnuts
Feta Cheese
Radish
Dried Cherries
Walnuts
Olive Oil
Balsamic Vinegar
Egg - poached

Toss the butter lettuce and arugula together. Season with olive oil, balsamic, salt and pepper. Use greens as a bed and decorate with remaining ingredients. Finish with dollop of muhummura and a poached egg. 

Tomato, Smoked Mozzarella and Arugula Salad

Tomato, Smoked Mozzarella and Arugula Basil Salad with Radish, Aged Balsamic, Lemon and Olive Oil. 

Tomato, Basil, Mozzarella, Arugula, Balsamic... what is better? Well... almost nothing, except for when the tomato is heirloom and plum, the basil fresh from the garden and the mozzarella is smoked. This is one of my all time favorite dishes to eat and to make. It is visually stunning and perfect for any gathering. Make this and impress your friends and family with complex flavor, simplicity and something that is more beautiful then the ingredients themselves. 

Serves 8

Ingredients 

Smoked Mozzarella - 1 large bundle 
Heirloom Tomato - 4 each (cut into wedges)
Arugula - 3 large handfuls
Radish - 4 each sliced thin
Extra Virgin Olive Oil - 4 tbsp
Aged Balsamic - 2 tbsp
Lemon Juice - 1 lemon juiced  
Maldon Salt - to taste
Black Pepper - to taste

Method

Wash all of the produce. Next slice the tomato into some cool shaped wedges. They do not have to be perfect or all the same. I like to slice the tomato in half from top to bottom, then cut those halves into 4 or 5 pieces. Then cut those wedges in half so they are sorter thicker. Do it at different angles so when they lay on the plate they make different shapes. 

Do the same with the mozzarella. and slice the radish. 

Lightly dress the arugula with olive oil, lemon, salt and pepper. 

To prepare the plate by evenly placing the mozzarella and tomatoes around. Season them with a bit of salt and pepper. Spread the arugula around the plate and top with radishes. Then drizzle the whole plate with some more olive oil and the balsamic. Give a few cracks of pepper and serve! 

Warm Mushroom and Pine Nut Salad

 

As the fall sets in, summer salads fade as does the warm nights. No longer do I find myself craving the bright, crisp salads of summers bounty, but a warming, hearty, and earthy salad. This salad is the perfect balance between umami, sweetness, acid, and spice to warm you from the inside while keeping it light and healthy. 

Make a big batch of mushrooms and keep them as a garnish for steak, salad, soup, or even eat them by themselves. 

Serves 8

Ingredient

Arugula - 1 bag (about 6 handfuls)
Shitake Mushrooms - 1/4 lb
Honjimeji Mushrooms - 1/4 lb
Thyme - 2 sprigs
Extra Virgin Olive Oil - 1 tbsp
Shallot - 1 each minced
Red onion - 1/2 each minced
Balsamic Vinegar - 1/4 cup
Honey - 1 tbsp
Walnut Oil - 1/2 tbsp
Lemon - juice of 1/2 
Toasted Pine Nuts - 1/4 cup
Chives - 2 tbsp
Pecorino Cheese (optional)

Method

Prepare mushrooms by cutting them into bite sized pieces. Place a saute pan over medium high heat. Add oil, and once hot add the mushrooms. Let sit for 90 seconds and then shake the pan. Lower heat, add thyme. Remove the mushrooms from the pan. Add shallot and red onion and sweat for  a min. Then add the balsamic vinegar and honey and let reduce till it is a light glaze. Add the mushrooms and pine nuts and walnut oil back to the pan, season with salt, pepper, lemon and herbs. 

Lightly toss the mushrooms with arugula and taste. The Arugula should lightly wilt from the heat of the mushrooms.