Mesclun, blood orange, sweet onion and fresh fennel salad.
We only use sweet onions for our salads, then soak them in ice cold water to take off any bitter edge.
A quick recipe for heirloom tomato salad: you don’t even have to make a vinaigrette. Slice or chop tomatoes, season with coarse salt and a little bit of freshly ground black pepper. Place in the refrigerator for 30 minutes or so until the tomatoes release some of their delicious natural juices. Remove from refrigerator, drizzle with good extra virgin olive oil and enjoy with crusty bread. A little burrata is a nice addition.
We like baby green salads, but sometimes feel that they are a bit bland. We like to add radicchio and frisée to mixed salads for color and textural contrast. These sturdier lettuces also have a mild bitterness to them that has a palate cleansing effect. We dressed this salad with aged balsamic vinegar and Spanish Arbequina olive oil.
Chef’s tip: soak very thinly sliced radishes, carrots or fennel in ice cold water to make them even more crunchy. This is a carrot, fennel, sweet onion and pine nut salad we made for a recent wedding shower we catered.