Salad for Dinner by Tasha DeSerio

Author:Tasha DeSerio [DeSerio, Tasha]
Language: eng
Format: epub, pdf
Published: 2011-10-28T14:31:58+00:00

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To make the vinaigrette, combine the garlic, shallot, lemon juice, vinegar,

and a pinch of salt in a small bowl. Let sit for 5 to 10 minutes. Whisk in the oil. Taste and add more salt if necessary.

In a medium bowl, combine the lobster, corn, peppers, and herbs, and

season with salt. Gently toss with just enough vinaigrette to lightly coat the salad. Taste and add more salt or acid if necessary.

Put the lettuce in a large work bowl and season with salt and black pepper.

Gently toss the salad with just enough vinaigrette to lightly coat the greens.

Taste and add more salt if necessary. With a delicate hand, transfer the

salad to a platter or individual serving plates. Spoon the lobster mixture

over the lettuce. Drizzle any remaining vinaigrette over the salad and

serve immediately.

100 vegetable & fruit salads

heirloom tomato salad with basil,

burrata cheese & garlic crostone

1 tablespoon red-wine vinegar

11⁄2 pounds ripe, fragrant heirloom

1 pound buratta cheese, or fresh buffalo

1 tablespoon balsamic vinegar; more

tomatoes, assorted shapes, sizes,

mozzarella, cut into 1⁄2-inch-thick slices

as needed

and colors

or torn into rustic chunks

kosher salt

four 1⁄2-inch-thick slices rustic

1 large handful of fresh basil leaves

country-style bread

freshly ground black pepper

1⁄2 cup extra-virgin olive oil

1 clove garlic, peeled

1⁄2 pint cherry tomatoes, such as

sun golds or sweet 100s

tip A sharp serrated knife works best

The only trick to making a delicious tomato salad is delicious tomatoes. You have to to slice tomatoes. Cut the tomatoes just

wait patiently for ripe, fragrant tomatoes—and then eat as many of them as you can before serving or as close to serving

until the next year! Your best bet for finding ripe tomatoes is the farmers’ market—or as possible; they lose a little something

your backyard if you’re lucky enough to have a garden, .

when cut too far in advance.

I grow lots of cherry tomatoes and small heirloom varieties, like Purple Prince and Green Zebra. Early in the season, my kids pick them off the vine and eat them faster than I can get to them, but by the end of summer, we’re inundated with tomatoes. I make any number of simple tomato salads, but this is one of my favorites.

If you can’t find burrata, use fresh mozzarella, ideally buffalo mozzarella. The salad is good with a few thin slices of prosciutto, too.

This is basically caprese salad—made with burrata instead of fresh mozzarella and served with a thick piece of bread, rubbed with garlic. Traditional caprese is made without vinegar—just good tomatoes, good olive oil, basil, and salt. If you have all four, try it.

serves 4

To make the vinaigrette, combine the vinegar and a pinch of salt in a small

bowl and whisk in the oil. Taste and add more salt if necessary.

Remove the stems from the cherry tomatoes and cut them in half. Core

the heirloom tomatoes and cut them into wedges or rustic chunks. Put the

tomatoes in a large work bowl and set aside for the moment.

Toast or grill the bread. Lightly (or to taste) rub the bread with garlic.

Place one slice of bread on each serving plate. Place two to three slices or

chunks of the burrata around each plate.

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