This recipe is from Yotam Ottolenghi’s book Plenty. The combination of grilled zucchini, hazelnuts and Parmesan is really lovely. I don’t have purple basil in my herb garden, so I simply substituted with some mixed green lettuce.
Category Archives: Salads
Burrata and Heirloom Tomatoes
If you start with good ingredients, dinner often makes itself. Tonight, I simply sliced some beautiful heirloom tomatoes and arranged on a platter around a large ball of burrata, drizzled with extra virgin olive oil, and sprinkled with torn basil leaves, gray sea salt and a little black pepper. I served with freshly baked bread.
Kale Caesar
The idea to prepare a Caesar salad with kale leaves instead of the usual romaine lettuce came from reading Chad Robertson’s book, Tartine Bread. He recommends using black kale, also called cavalo nero, lacinato, Tuscan kale or dinosaur kale.
Smoked Salmon Salad with Edible Flowers
I recently learned about Ecopia Farms, a farm in Campbell, CA that grows and delivers artisan lettuces, petite herbs and microgreens, edible flowers and other speciality items. This evening, I used their flowers to accent a smoked salmon salad. I simply topped the salmon slices with arugula, drizzled with extra-virgin olive oil and balsamic vinegar, sprinkled with Maldon sea salt, and garnished with flowers.
Alejandra's Kitchen 