Salads
Fried Green Tomato And Ripe Red Tomato Salad W/ Goat Cheese
I grew up eating Fried Green Tomatoes- and loving them. I created this salad to take advantage of the unique, tart flavor and wonderful cornmeal crunch of fried green tomatoes. It looks especially pretty when you use different varieties and colors of tomatoes.
Fresh Mozzarella Salad W/ Avocado, Roasted Corn, & Grape Tomatoes
I tasted fresh mozzarella for the first time when I moved to New York City in the ’80s. Growing up in Tennessee, I’d had only the mozzarella you find in grocery stores; that was considered “gourmet cheese” in our house. As with the first time I tasted fresh herbs, roasted peppers, or asparagus that didn’t come from a can, tasting fresh, creamy mozzarella was literally a life-changing experience for me. This was one of many experiences that made me want to become a cook.
Classic California Cobb Salad
There’s nothing very unusual about this traditional Cobb salad – it’s just as good as they get. The combination of blue cheese and avocado is one that people can’t seem to get enough of, then add the bacon and forget about it. Whether we make a Cobb wrap, sandwich, a soft taco, or this salad at the Market, it’ll be the first thing to go during the lunch rush.
Fresh Mozzarella Tomato Salad With Torn Pesto Croutons
I can’t get enough fresh basil in summer, so I often bake pesto croutons, which provide extra herbs and crunch. I love this salad on its own or spread across a bed of arugula. And I’ll put the croutons on any fresh mix of greens.
Kale Salad With Tangerines, Avocado And Crispy Country Ham
Whenever I ask Peter to make salad dressing, he reaches for a coffee mug instead of a bowl or jar, as I would do. He uses very little oil and whatever mustard he happens to pull from the refrigerator door: Dijon, yellow, honey or whole grain. His concoction is never quite the same, but it’s always delicious, particularly on this salad. A heavy hand with mustard goes great with the thin, crisped country ham.
Heirloom And Shell Bean Salad
Let the Farmers’ Market be your guide. Select a variety of fresh beans and peas to throw into this salad (as well as into resealable bags to freeze for winter months). You can also use canned or dried beans. I love to order dried heirloom offerings like Moros and Christmas Limas from Rancho Gordo of Napa, California. The only must for this recipe is to mix at least three varieties.
Grilled Peach Salad With Shaved Country Ham And Summer Herbs
Salted watermelon, cornbread, and molasses. You don’t have to look far to see how much Southerners like to mix their sweet with their salty. This summery salad, featuring balsamic-glazed grilled peaches and shaved country ham tossed with fresh herbs and creamy goat cheese, is an elegant tribute to this unendingly popular flavor combination. For real Southern flavor, use sticky-sweet Georgia peaches.
Beet-And-Citrus Salad
Play with different citrus here, such as tangelos, blood oranges, or clementines.
