Wednesday, August 1, 2012

Layered Summer Citrus Salad

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
Serves 4-6

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
1 orange
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. Cut the ends off a seedless orange just far enough to expose the flesh. Place orange cut end down and cut away the peel. Cut away as little of the peel as possible by following the orange's shape. Using a sharp knife cut along the inside of the membranes that separate the orange segments. Slice only down to the center of the orange. Continue around entire orange cutting out each section, leaving the membrane. Cut the orange slices into smaller, bite-sized pieces, and add to the salad. Drizzle the olive oil, and balsamic vinegar over, and season with salt and pepper. Use your hands to toss it all together. If you love olives, now would be a great time to throw some in.. Beautiful and delicious.

 Fresh basil
Fresh mint
 Juicy orange
 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...

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