Berry and Beet Summer Salad
Ingredients
1 bunch beets
1/4 cup balsamic vinegar
2 tablespoons walnut oil or olive oil
1 teaspoon honey
Dash salt
Dash pepper
1/2 cup sliced fresh strawberries. Add raspberries, blackberries, or blueberries if desired!
3 tablespoons chopped walnuts, toasted
1 shallot, thinly sliced
4 cups torn mixed salad greens
1-ounce fresh goat cheese, crumbled
1 tablespoon fresh basil, thinly sliced
Directions
1. Place beets in an 8-in. square baking dish; add 1 in. of water. Cover and bake at 400° for 30-40 minutes or until tender. Time will vary significantly based on how large or small your beets are, so check them regularly.
2. Meanwhile, in a small bowl, whisk the vinegar, oil, honey, salt and pepper; set aside. Cool beets; peel and cut into thin slices.
3. In a large bowl, combine the beets, berries, walnuts and shallot. Pour dressing over beet mixture and toss gently to coat. Divide salad greens among 4 serving plates. Top with beet mixture; sprinkle with cheese and basil.
Recipe and Photo Credit: Taste of Home
Butter Poached Fish with Seasonal Summer Salad
Ingredients
1 package of halibut, rockfish, or cod thawed, rinsed and patted dry
Salt
1 yellow squash
1 large cucumber
3 to 4 French breakfast radishes
8-10 cherry tomatoes halved or quartered
1/4 cup white wine or rice vinegar
1 pound unsalted butter
Olive oil (optional)
Black pepper
Fresh herbs such as parsley, basil, or cilantro
Instructions
Season the fish well and set aside. Slice the squash, cucumber and radishes very thinly into rounds, ideally with a mandolin -- although a knife is fine. Toss all the vegetables including the tomatoes, with a little salt and vinegar and set aside.
Melt the butter in a pot large enough to hold at least 1 piece of fish, and ideally 2, at a time, but small enough so that the pieces of fish are submerged. You can use more butter if you want to, or you can top things off with olive oil. You want the butter to be between 150°F and 170°F. When the butter hits the right temperature, pat the pieces of fish dry with paper towels and submerge in the oil. If the fish sizzles at all, lower the heat. You want the fish to cook gently. Let the fish swim in the butter for about 5-6 minutes for every 1/2 inch of thickness. With one minute left of cooking, add in the fresh herbs.
To finish the salad, add a little bit of the melted butter, or use olive oil, and toss well. Put some on everyone's plate. Gently lift out the pieces of fish and lay them on the salad. Grind lots of black pepper over everything. Serve with some good crusty bread.