(Andrew McCaul) Carrot Salad with Berbere, Radish, Goat's Milk Yogurt and Kaleįor a sweet bite in a salad, we often look to just-ripened fruit. Accented by the wine’s berry flavors, the honeyed, caramelly sweetness of the figs turns this salad into an indulgent treat after a day’s work from home.Ī semi-sweet Riesling provides balance to this dish in which cooked carrots are seasoned with berbere, an Ethiopian chile and spice blend. Mallmann is open-minded and adventurous when it comes to wine pairings, but for a meal in which this salad is followed by his smashed chicken breast in a potato crust, he settles on a juicy Pinot Noir for striking the best overall balance. Through the beginning of October in the United States, figs are ripe and ready to be the focus of this salad, complemented by the mellow flavor of creamy burrata and fragrant fresh basil.
Composed of only seven ingredients, it’s all about the quality of the produce, with a focus on seasonality. His favorite cooking is done outside on an open fire, but for this dish all you’ll need is your hands-no grilling involved. This recipe, from South American chef Francis Mallmann’s cookbook Mallmann on Fire, is the embodiment of his culinary style: minimalist and rustic, yet sophisticated. (Santiago Soto Monllor) Fig Salad with Burrata and Basil Hand-torn figs add an indulgent sweetness to a savory salad. But on its own, this refreshing salad could pair with any number of bright white wines that mingle citrusy and savory notes. Acheson serves it alongside grilled tri-tip steak, with a yogurt-tahini sauce to continue the Eastern Mediterranean theme, matched with an easy-drinking red from the region. The salad is dressed with a blend of olive oil, lemon, red wine vinegar and Middle Eastern spices like sumac and cumin. Fattoush draws its flavor from plump, ripe tomatoes, fiery poblano chiles and peppery radishes, while cucumber, sweet bell pepper and mint provide a cooling counterpoint. The recipe comes together fairly quickly-only chopping is required, with no additional fancy techniques-and the extra step of making your own pita crisps is an easy way to heighten the crunch of the salad and intensify its texture and taste. This version of a Lebanese staple, from renowned Georgia chef and cookbook author Hugh Acheson, is a bright, zesty complement to any summer meal. Before you start chopping, pour a glass of one of our recommended wine pairings, and enjoy the process! Each delivers a ton of flavor and texture. Others are perfect for showing off your chef chops at that small backyard gathering or socially distanced picnic. Some are no-cook, easy-to-assemble dishes that ensure you’ll stay as cool as your dinner.
It’s easy to go overboard while wandering among all the lush fruits and colorful veggies, but a good set of recipes will help you to navigate the aisles and make the most of your purchases-or the bounty you’ve plucked from your backyard victory garden.īelow, we’ve collected five of our favorite summer salads, all vegetarian recipes ready to be the main focus of your meal or a delectable side. As peak harvesttime arrives, bringing an abundance of fresh summer produce, a visit to your local farmers market or gourmet grocer is more enticing than ever.
0 kommentar(er)
