Monday, July 28, 2014
This salad is very common but I think what makes it especially good in the summer is the addition of fresh caramelized nectarines that are in season now. Here is the recipe I use:
2 cups of baby greens
1 tablespoon of butter
1.5 oz of blue cheese
1/4 cup of candied pecans
2 tablespoons of olive oil
1 tablespoon of champagne vinegar
1 teaspoon of sugar
1 teaspoon of dijon mustard
Salt to taste
1. Slice nectarines into thin half moon slices. On medium heat melt butter in a pan, add nectarines and let them fry on each side until they develop a nice brown color. This takes about 5 minutes. Remove from the pan and let cool. 20 minutes should be enough.
2. In a large bowl combine baby greens, nectarine slices, pecans and blue cheese. In a separate bowl combine oil, vinegar, sugar and mustard. Whisk all ingredients together and add salt to taste. Add dressing to the salad as you are about to eat and toss.
This year I am growing zucchini in my yard and few already popped up. I grilled the first one but with the second one I decided to make my childhood favorite-zucchini pancakes. Here is my recipe.
1 large zucchini, 10 inches long, 1 and 1/4 lb, grated finely and extra water drained
1 cup of white flour
1 teaspoon of salt
Olive Oil for frying
1. In a large bowl combine zucchini, eggs, flour and salt. Mix with a whisk.
2. Preheat the pan on medium heat for about a minute. Pour one tablespoon of oil in a pan and using a a large spoon add the zucchini batter. I aim for a palm size pancake or a smaller. Let pancakes fry on each side until golden brown and cooked through (about 4 minutes). Reduce the heat to medium/medium-low so not to burn the cakes. Repeat the process until all batter has been used. Add more oil as needed.
3. Serve pancakes with sour cream, chopped fresh chives. Salt to taste.