Personal Chef Justin Davis stopped by to share some tasty salads you’ll want to make prior to the end of the summer.
Heirloom Tomato & Cucumber Salad
1 Shallot, sliced thinly
3 Heirloom tomatoes, cut into varied chunks
1 Cucumber, peeled and cubed
1 tbsp Fresh oregano, finely chopped
Red wine vinegar, roughly 1 tbsp
Extra virgin olive oil, roughly 1 tbsp
Salt & pepper to-taste
Place the sliced shallots into a large mixing bowl with a healthy splash of red wine vinegar. Season the shallots and vinegar with salt and pepper and oregano. Allow the shallots to “macerate” in the vinegar for a few minutes. Add the cut tomatoes, cucumbers and a bit of extra virgin olive oil. Toss to coat. Season to-taste.
Crab, Sweet corn and Grapefruit Salad
2 ears of corn on the cob, blanched for 5 minutes and cut from the cob
1lb snow crab, shelled
1 tbsp butter
½ head of radicchio, thinly sliced
1-2oz prosciutto, thinly sliced
1 tbsp crème fraiche
½ grapefruit, juiced
1 tbsp sherry vinegar
1 tbsp brown mustard
2 tbsp neutral salad oil
Thai basil, finely chopped
Salt and fresh cracked pepper, to-taste
Into a small sauce pot add butter and crab with a small splash of water. Heat up the crab in the butter sauce until it simmers and then turn off the heat.
In a large mixing bowl place the radicchio, corn, prosciutto and basil, season with salt and pepper.
In a small mixing bowl, place the crème fraiche, brown mustard sherry vinegar and grapefruit. Whisk in the oil until you have a nice dressing. Season with salt and pepper to-taste.
Dress the corn and prosciutto mixture with the dressing, to-taste. Once dressed serve on a large plate with the crab on top.
Beet, Fennel and Goat Cheese Salad
3 Cooked beets, peeled and sliced
1 small fennel bulb, sliced thinly
Pea shoots, a small handful per person
4oz Goat cheese, sliced
Salt and pepper, to-taste
Sherry vinegar, roughly 1 tbsp
Hazelnut oil, roughly 1 tbsp
Fresh tarragon, chopped
In a large mixing bowl add the beets and the vinegar, tarragon and oil, toss to coat. Season the beets with salt and fresh cracked pepper to-taste. Place the beets onto a plate along with some goat cheese slices, leaving the residual vinegar and oil in the bowl. Drizzle a bit of honey onto the beets and cheese. Add the sliced fennel to the bowl with the dressing, tossing to coat. Place the dressed fennel on top of the beets and cheese. Add the pea shoots to the bowl with residual dressing, toss to coat and add any extra vinegar or oil if necessary.