CALIFORNIA PEACH, SHAVED FENNEL, MOZZARELLA AND CRISPY PROSCIUTTO SALAD
Recipe courtesy Tyler Florence
Yield: serves 4-6
Time: 14 minutes
4 peaches, firm but ripe
2 fresh (8oz) balls buffalo mozzarella, cut into bite-size pieces
1/2 fennel bulb
8 thin slices prosciutto
2 cups fresh hydroponic watercress
2 tablespoons balsamic vinegar
1/4 cup extra virgin olive oil
kosher salt and freshly ground black pepper
Pre-heat oven to 350 degrees F.
Lay prosciutto slices out flat in a single layer on a baking tray and bake in oven for 15-20 minutes until it is crispy and golden. Remove from tray and drain on paper towels (the pieces should be firm and crispy).
Slice cheeks off peaches on three sides. Shave fennel using a mandolin or sharp knife so you have paper-thin crescents and drop in ice water for a minute before draining and drying on paper towels. Toss peaches, mozzarella, fennel and watercress together in a large salad bowl.
Make dressing by combining balsamic vinegar and extra-virgin olive oil. Whisk as you drizzle the olive oil in so it emulsifies slightly. Season with salt and pepper. Dress salad then top with crispy prosciutto.
HEIRLOOM TOMATOES AND BLACK EYED PEAS
Recipe courtesy Tyler Florence
Yield: serves 4-6
Time: 15 minutes
6 large ripe heirloom tomatoes, various color and variety
2 cups black eye peas, cooked
1/2 small red onion
1/4 bunch hydropnic watercress
1/4 cup Extra-virgin olive oil
1 tablespoon red wine vinegar
Sea salt and freshly ground black pepper
Slice heirloom tomatoes into thick slices and lay out on a large plate in a single layer mixing the tomato colors and varieties up. If using black eyed peas from the can, drain and wash briefly under cold water. Scatter black eyed peas over tomatoes. Using a sharp knife cut the red onion up lengthwise so you have thinly shaved crescent shapes. Scatter on top of black eyed peas. In a small mixing bowl combine red wine vinegar and olive oil with a whisk then drizzle over the salad. Season with sea salt and freshly ground black pepper. Garnish with hydroponic watercress.
CRUNCHY JICAMA, MANGO AND CUCUMER SALAD
Recipe courtesy Tyler Florence
Yield: serves 4-6
Time: 20 minutes
1 medium (about 1 pound) jicama, peeled and cut into 2” wedges
2 small cucumbers, cut into 2” wedges
3 medium mangoes, cut into 2” wedges
1/4 bunch cilantro, leaves picked
1 teaspoons dried red chile, or to taste
2 limes, juice only
Extra-virgin olive oil
Kosher salt
Peel and cut the jicama into 2” long wedges (the size of a large oven fry). Slice the cucumbers in half, scoop out the seeds, then cut into wedges so that they are similar in size to the jicama. Peel the mangos and cut the cheeks off. Slice into wedges.
Combine all the ingredients in a large mixing bowl with the cilantro leaves, powdered chile and lime juice. Drizzle with a little olive oil and toss well to coat. When ready to serve, season with a little salt and garnish with fresh cilantro leaves.
ARUGULA, FENNEL AND GRAPE SALAD WITH CASHEWS
Recipe courtesy Tyler Florence
Yield: serves 4
Time: 10 minutes
4 cups packed baby arugula
1 small fennel bulb
1 cup red seedless grapes
1/2 cup roasted cashews
Kosher salt and freshly ground black pepper
Lemon vinaigrette:
1/2 cup extra-virgin olive oil
2 tablespoons lemon juice
1 teaspoon Dijon mustard
2 teaspoons sugar
1/2 teaspoon sea salt
Freshly ground black pepper
Wash arugula in cold water then dry in a salad spinner or on paper towels. Wash fennel bulb, then using a mandolin or sharp knife, shave the mandolin lengthwise so each piece is still held together by the root part. Drop shaved fennel pieces in a large bowl of ice water for 1 minutes to crisp then drain and dry.
Make dressing by combining mustard and lemon juice in a large mixing bowl. Whisk the mixture and as you whisk slowly drizzle in the olive oil until the mixture has emulsified. Season with sugar, salt and pepper.
When ready to serve, toss salad ingredients together in a large salad bowl and dress with lemon vinaigrette.
