Scintillating Sunny Summer Salads

It’s a mellow-yellow Saffron day; it’s hot, sticky and slightly sultry. I awoke with melons, songs, and nasturtiums on my mind, a Yellow song, and it was Coldplay! A good theme for Thursday.

This is a pedicure and cafe day.  Provence is yellow, reminding me of Les Girls, pottery, and champagne, those days of being French. I’ve got it! It’s a Van Gogh day. We'll do Melons with a twist, and I’ll treat you to some of my favourite scintillating salads; we’ll turn the favourite pedestrian Caprese salad into art. All this on a dolce day.

Smelling the fresh, full-flavoured muskiness of a Musk Melon is one of my favourite things; combined with Parma ham, walnuts, and torn Buffalo Mozzarella, it's heavenly.

---oOo---

Melon and Parma Ham Salad

(Serves 6)

• Arrange a selection of your favourite summer salad leaves on a large platter, and make sure you’ve included delicious peppery Wild Rocket, too.
• Slice the Melon into thin slices, peel, and arrange on the platter
• Tear 120g of Parma Ham into bite-size portions and drop between the Melons
• Add any of the following ingredients: sliced avocado, cucumber ribbons, thinly sliced Fennel Bulb, or chives
• Garnish with Parmesan shavings and/or torn Buffalo Mozzarella
• Dust with Spanish smoked Paprika, freshly ground black pepper, chopped Mint or Basil
• Glaze liberally with glugs of green Virgin Olive Oil, squeezed lime juice, or Balsamic Vinegar.
• Pine nuts or Walnuts will do the trick too.
• Ripe ruby FIGS just torn open can substitute for the Melon with ease.

WATERMELON hearts, cubed, paired with a creamy blue cheese or Gorgonzola, will wow your guests and please the kids, who'll get the large slices instead.  Remember those sticky moments when a Watermelon fight breaks out!

This salad looks decadent on a washed wooden board.

---oOo---

Balsamic or Pomegranate reduction,

Make your own reductions; it’s easy to do and perfectly complements salads

---oOo---

Classic Sun-kissed Tomato and Marinated Buffalo Mozzarella Salad

You've got your mojo back when you make Caprese Salad.

Use beautifully vine-ripened, sun-kissed Roma (Italian) tomatoes and the best Buffalo Mozzarella you can find. This recipe is so simple, like a little black dress; the quality makes it chic!

DRESSING:

TIP:

To make individual portions as a starter, use large Roma tomatoes, sliced.   Stack the tomatoes, mozzarella, and basil in layers, alternating flavours.  Drizzle with dressing and refresh with a few drops of extra Olive oil, Balsamic Vinegar, and a Basil leaf. 

The salad comes to life served with crusty bread or crostini (sliced French loaf, drizzled with olive oil, baked in a 180C oven until golden)

The Yellow-billed kite is back, and the vineyards are pregnant with fruit. I can see huge bunches of Red Globes sparkling in the sunlight. It’s harvest season and time to celebrate a new vintage

---oOo---

ROSY FIG, RUBY RED-GLOBE AND WALNUT SALAD

(Shimmy the salad up with Pomegranate rubies)

SALAD DRESSING:

Arrange lettuce and leaves on a platter or individual plates, place figs around the outer edges of the platter or plates, and pile the grapes into a mound in the middle of the platter. In a bowl, toss the grapes, onion, walnuts, mint, and chives together. Pile into the middle of the platter or plates.

Mix all the salad dressing ingredients a day before serving, then refrigerate until ready to serve.   Spoon the dressing over the salad just before serving.  Garnish with the pomegranate rubies. Serve extra dressing on the side.

TIP:

The figs and grapes can be replaced with baked beetroot and grilled Aubergine. (Wash beetroots, cover with olive oil and bake at 180C for 40 minutes; the aubergines can be sliced lengthwise, coated in olive oil, placed on a baking sheet in a single layer, and baked for 25 minutes. Do check, as ovens vary.   Serve with soft goat’s cheese broken on top.

K.I.S.S., that's what we need to have embroidered onto our aprons!  Keeping it simple is the only way to cook and entertain our guests.  Now it's time to relax with something cold and pink (Bloos from Hermanus Pietersfontein, I think)

---oOo---

If you enjoyed this post and would like to receive more, complete the subscription form.   Everybody's doing it!