ONE COURSE, THREE CHEFS - SUMMER SALADS
When it’s steamy outside and you feel like something light and cool for dinner, salad is the answer. Try these mouth-watering recipes fit for summer.
Shaved Fennel and Strawberry Salad
By Chef Sean McKee
2 whole fennel bulbs
2 cups fresh strawberries
1 cup olive oil
2 whole shallots
¼ cup Champagne vinegar
1 tablespoon sugar
1 teaspoon salt
½ teaspoon white pepper
¼ cup fresh mint leaves
1 tablespoon pink peppercorns
Fennel: Begin by thoroughly washing fennel bulbs and frond tops, then carefully pick fronds off stem and reserve one cup. With sharp knife or mandoline, carefully shave bulbs as thin as possible. Allow shaved fennel bulbs to sit in ice-water bath 5 minutes. Strain completely and set aside.
Strawberries: De-stem and rinse thoroughly; slice lengthwise about 1/8-inch in diameter; set aside.
Dressing: begin by zesting and juicing lemons. Finely chop zest and put into large mixing bowl. Peel and chop whole shallots; add to mixing bowl. Add lemon juice, Champagne vinegar, sugar, salt, white pepper to mixing bowl. With wire whisk, mix ingredients thoroughly. While mixing, slowly drizzle olive oil into juice mixture.
Assembly: Finally, add fennel, fennel fronds and strawberries to dressing; toss lightly. Serve in chilled salad bowl. Tear mint leaves and place over salad; finish salad with pink peppercorns.
J. Christopher 2017
Charred Summer Squash Salad
By Chef Jesse Kincheloe
Valley Commissary, McMinnville
6 ounces prosciutto, crisped
4 large zucchini or yellow crookneck squash, split lengthwise
2 ounces extra virgin olive oil
Salt and pepper to season
4 ounces chèvre (Briar Rose Creamery)
½ cup chopped salted pistachios
2 cups Green Goddess dressing (see below)
Prosciutto: Pre-heat oven to 350°F. Place slices of prosciutto on a lined baking sheet. Bake 10 to 12 minutes, or until rendered and crisp.
Squash: Grill squash over high heat, marking both sides, then let squash rest at room temperature. Chop squash in bite size pieces and dress with Green Goddess (see ingredients below) and pistachios. Taste if seasoning needs adjustment.
Assembly: Place in bowl or on platter; garnish with chèvre and prosciutto pieces.
Suggestion: Edible flowers add a great touch for presentation.
1 bunch mint, picked from stem
1 bunch chives, chopped
1 bunch tarragon, picked from stem
¼ cup capers, drained and rinsed
2 tablespoons anchovy paste, or 3 to 4 fillets
2 lemons, juiced
2 cups crème fraîche or sour cream
½ cup extra virgin olive oil
Salt, to taste — with capers and anchovies, you shouldn’t need much.
Grochau Cellars 2017 Joyride Sparkling Rosé
Wolves and People El Verso Hazy IPA
Couscous with Cucumbers, Garden Herbs, Feta, Olive Oil and Fruit Vinegar
By Chef Thomas Ghinazzi
The Blue Goat, Amity
1 cup Israeli couscous
1¼ cup water
1 tablespoon thyme
1 tablespoon chives
1 tablespoon parsley
1 tablespoon tarragon
1 tablespoon fresh oregano
1 cup Briar Rose feta, crumbled
2 English cucumbers, peeled, de-seeded, diced ¼-inch thick
Salt and pepper, to taste
Couscous: Lightly toast couscous in olive oil until a light golden-brown hue. Add salt and pepper to taste; cover with water and let simmer until couscous absorbs the water. Lay couscous out on a sheet tray lined with parchment paper; then fluff. Refrigerate at least 8 hours.
Herbs: Lightly chop herbs and combine.
Assembly: Combine couscous, feta, herbs, cucumber, and your favorite light-colored vinegar — I prefer Red Ridge Farms White Peach Vinegar. Mix with olive oil until desired consistency and taste. Season with salt and pepper to taste.
Suggestion: Serve with a piece of grilled bread and some saba vinegar — a slightly sweet grape-must vinegar made from Trebbiano grapes in Italy; it is a cheaper yet delicious substitute for Balsamic.
Long Brewing Pilsner
Franny Beck 2017 White Pinot Noir