Summer Salad

Summer is here and it is hot. It’s important to stay cool and hydrated during this time of year. To help you, Chef Karla has prepared a great summer salad that is both cool and includes water dense fruits and vegetables which help keep you hydrated.

SUMMER SALAD

Ingredients: Summer Salad

1 ounce	Arugula
3 each	Watermelon, cut into squares (size of a post-it) ½ inch thickness
1/2 ounce	Citrus vinaigrette (recipe below)
1 tablespoon	Red onion, sliced thin
1/2 ounce	Balsamic glaze
1 teaspoon	Almonds, sliced
1 teaspoon	Feta cheese, crumbled
2 tablespoons	Basil mint pesto (recipe below)
1/4 cup	Olive oil

Method:

Toss arugula with citrus vinaigrette.
Service: Square plate

Spread balsamic glaze down the left side of the plate.
Spread the pesto parallel to the glaze down the right side of the plate.
Layer watermelon square, dressed arugula, finish with watermelon on top
Top with almonds, feta, and red onion.

CITRUS VINAIGRETTE

Ingredients:

1/4 cup	White balsamic vinegar
1/2 cup	Lemon juice, fresh
1/2 cup	Lime juice, fresh
1/2 cup	Dijon mustard
2 tablespoons	Lemon zest
2 tablespoons	Lime zest
2 tablespoons	Orange zest
1/4 teaspoon	Pepper
1/4 cup	Olive oil

Method:

Place all ingredients in a blender except olive oil.
While mixture is blending, slowly add the oil through the top until emulsified.
Store in an airtight container in the refrigerator.

BASIL MINT PESTO

Ingredients:

1 cup	Basil leaves, fresh
1 cup	Mint, fresh
2 tablespoons	Pine nuts
1 tablespoon	Olive oil
1 tablespoon	Fresh garlic, minced
2 teaspoons	Lemon juice
1/2 teaspoon	Kosher salt

Method:

Combine ingredients in a food processor.
Blend until smooth.