Archive for July 14th, 2010

Asparagus & Goat Feta Summer Salad with Bruschetta

July 14, 2010

Asparagus & Goat Feta Summer Salad with Bruschetta

Over the weekend, I picked up this amazing Goat Feta at the Little Italy Mercato here in San Diego. Can’t wait to get my hands on more this Saturday! I’ve been eating it mostly in salads like this Asparagus and Goat Feta Summer Salad I threw together last night.

I’m a big time salad eater. I know many people think of a salad as totally unsatisfying, but I find the trick is not to use so much lettuce. No, really. Most people (and restaurants) just pile on the lettuce with only a handful of toppings. I find that to be a ridiculous ratio. Generally, I use a cup or two of chopped greens, and then I pile on the good stuff. If all you can taste is lettuce, then what fun is that!?

Also, I find by adding the right amount of healthy, tasty toppings to your greens your need for dressing seriously comes into question. Lately, I’ve just added a drizzle of olive oil to my salads. That’s all it needs!

Asparagus & Goat Feta Summer Salad with Bruschetta

Asparagus & Goat Feta Summer Salad with Bruschetta
Serves one.

Ingredients:

For the salad:
4 romaine lettuce leaves, chopped
5 or 6 basil leaves, chopped
10 stalks of asparagus, tough ends trimmed, cut into 1 inch pieces
2-3 small cherry heirloom tomatoes, halved/quartered
1 oz. goat feta (or any good quality feta from your local market)
1 tsp. good quality extra virgin olive oil
1 tsp. good quality olive oil
Sea salt and pepper

For the bruschetta:
1 oz. french baguette, cut into 4 slices
1 tsp. olive oil
Sea salt and pepper

1. Turn broiler on. Place bread slices on a roasting pan. Drizzle with olive oil. Season with salt and pepper. Set aside.

2. Go ahead and plate your lettuce, basil, tomatoes and feta.

2. Over medium-high heat, warm olive oil in saute pan. Once hot, add your asparagus. Allow to cook for a few minutes, until tender and slightly blackened. Place bread in oven while asparagus is cooking. KEEP AN EYE ON THE BREAD. You don’t want it to burn.

3. Once asparagus is tender, remove pan from heat. Allow to cool slightly while you remove bruschetta from oven.

4. Gently, add cooked asparagus to your salad. Drizzle with the extra virgin olive oil. Place your bruschetta alongside your summer salad and enjoy!

More on making bruschetta here.

Asparagus & Goat Feta Summer Salad with Bruschetta

Advertisements

Insalata Caprese

July 14, 2010

Caprese Salad

Hey Everyone! So much has happened since I posted last. The biggest change was a move from the East Coast to the West Coast! We are based in San Diego now, and summer is in full bloom at the local markets!

I’m enjoying many, many heirloom tomatoes at the moment. I just cannot get enough of them. I’ve been adding them to everything. They are perfection.

Today’s lunch put these beauties in a starring roll. With quality ingredients, you don’t have to fuss much to make a fabulous meal. Here I’ve taken a ripe, juicy heirloom tomato, fresh mozzarella, fragrant basil and extra virgin olive oil and combined them to create an absolutely heavenly, light summer lunch.

Caprese Salad

Insalata Caprese
Serves one.

1/2 of a ripe heirloom tomato, sliced
2 oz. fresh mozzarella, sliced
1 tsp good quality extra virgin olive oil
5-6 large basil leaves, chopped
sea salt & pepper

Simply layer the sliced tomatoes and mozzarella attractively. Season with sea salt and pepper. Drizzle with the oil. Top with chopped basil. Serve and enjoy!

This would be a lovely addition to a summer dinner party. So much flavor and goodness with little effort!

Caprese Salad