Heirloom Squash & Chili Mint Salad

July 11th, 2011 § 0 comments § permalink

Serves 2

Ingredients

2 zucchinis, cut into ribbons (using a mandolin)
½ cup fresh mint leaves, chopped
2 tablespoons olive oil
1 teaspoon lemon zest
1 teaspoon lemon juice
1 clove garlic, chopped superfine
1 teaspoon fresh red chili, deseeded and chopped superfine
2 tablespoons pine nuts, toasted
Salt

Directions

In a mixing bowl mix together the zucchini, garlic, lemon juice and mint. Drizzle olive oil and lemon juice over it and sprinkle with chilies, pine nuts and salt and mix well.

Heirloom Tomato Salad with Ricotta, Olives, and Herbs

July 11th, 2011 § 0 comments § permalink

Serves 5-7 people

Ingredients

1 cup ricotta cheese
¼ cup extra virgin olive oil
4 large heirloom tomatoes, sliced
1 pint cherry tomatoes, halved
1 large red onion, sliced
1 cup fresh basil leaves
¼ cup fresh mint leaves
¼ cup fresh flat-leaf parsley
½ cup pitted green olive (ideally calabrese or something equally briny)
Red wine vinegar
Extra virgin olive oil (ideally Frantoia or Montevertine)
Black pepper

Directions

Place ricotta cheese in mixing bowl and whisk with about a ¼ cup of olive oil until cheese is smooth. Season lightly with kosher salt and black pepper. Place Heirloom and Cherry tomatoes on plate and season with generous amount of sea salt, freshly cracked pepper, and a dash of red wine vinegar (important to get a little vinegar on each tomato). In a separate mixing bowl, toss together onions, herbs, and olives, and season with red wine vinegar, olive oil, salt, and pepper. Spread evenly over tomatoes. Place healthy dollops of ricotta on top of entire salad and drizzle with more olive oil and sprinkle with final pinch of sea salt.

Recipe courtesy of John Adler, franny’s

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