I apologize for the hiatus! Been busy with family, traveling, eating, and working on my cookbook!
My dinners this summer have been a rotation of simply grilled chicken, fish or steak, and instead of serving them with rice or carbs, I've found that the best way to lighten things up is by serving a large, beautiful salad that's overflowing with color and favor, alongside. This recipe has become one of my favorites. The bright and bold heirloom tomatoes look gorgeous tossed over a mixture of bright greens. I mix together some spizy mizuna lettuce (my favorite!) with torn up basil and mint leaves. The combination is so refreshing. A juicy orange cut into segments and then chopped up into bite sizes creates a sort of dressing on its own. A simple drizzle of balsamic vinegar and extra virgin olive oil is all it needs. The combination of mizuna, basil and mint leaves really create layers of flavor and dimension- it's not your average salad, though you might want to eat it every day!
Layered Summer Citrus Salad
5 cups mizuna
1 cup basil leaves, washed & dried
1/2 cup mint leaves, washed & dried
4 heirloom tomatoes of your choice, cut into wedges
3 tablespoons extra virgin olive oil- please use a good one
2 tablespoons good balsamic vinegar
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
Toss together the mizuna, basil and mint. Place into a large bowl, and add the tomatoes over.
Use a sharp knife to cut away the orange peel
Slice into segments
Chop into smaller pieces
Place the tomatoes over the greens
Drizzled with balsamic vinegar...