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Summer Salad

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"Summer Salad"

Serves 10 servings | Prep Time 25 minutes | Cook Time 20 minutes

Why I Love This Recipe

Summer Salad

Ingredients You'll Need

1 sweet potato thinly sliced
1 bunch asparagus blanched
2 ears fresh corn shucked and kernels removed
1 pint cherry tomatoes halved
4 heirloom tomatoes sliced
1 pint figs cut in half
8 oz fresh mozzarella thinly sliced
6 heads little gem lettuce washed and dried
2 avocados diced
handfull basil leaves
flaky sea salt to taste
black pepper to taste
1 shallot minced
1 lemon juiced
2 teaspoons dijon mustard
3 tablespoons vinegar balsamic, sherry, red or white
1 teaspoon honey
3/4 cup extra virgin olive oil
kosher salt to taste
black pepper


1.) cook the sweet potato, preheat oven to 400 F degrees. Thinly slice the sweet potation (peeling optional). I use a mandolin but a knife works as well. Toss sweet potatoes with 1 tablespoon of the olive oil, salt and pepper and roast until tender, about 15-20 min, will depend on how thin you slice them. Flip once while cooking.

2.) To blanch the asparagus, have a large bowl of ice water ready. Trim the ends and fill a big pot with water and about 2 tablespoons of kosher salt. When the water is boiling, add asparagus; boil under tender, about 3-5 minutes (will depend on thickness).

3.) Drain in a colander and immediately transfer to ice water for 1 minute to stop the cooking process. Drain and set aside.

4.) Shuck the remove the kernels with a knife. Heat a sauté pan with a tablespoon of olive oil; add the corn and pinch of salt and pepper. Sometimes I like to cook the corn on high heat and get a nice char and sometimes I like to cook on low heat for 8-10 minutes, just until the starchiness is gone. Set aside.

5.) Prep the rest of the ingredients: slice tomatoes, cut figs, slice mozzarella, wash and dry lettuce, and dice the avocado.

6.) To make the vinaigrette: Combine all ingredients except olive oil in a bowl. Slowly drizzle in oil while whisking constantly. Season to taste with salt and pepper.

7.) Arrange all salad (except the lettuce) on a tray. Serve alongside a bowl of the dressed greens. Optional to drizzle a little of the dressing over the board or a really good olive oil. Sprinkle board with flaky sea salt and freshly cracked pepper.

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