Chef/Owner Richard Allaire, Metacom Kitchen, Warren
This composed summer salad offers contrasts in colors, textures and temperatures while remaining simple and light. Each component can also stand on its own as an accompaniment to serve with a local fish, such as fluke or striped bass.
3 ounces Gorgonzola cheese
1 head cauliflower (preferably purple), broken into florets
8 tablespoons extra-virgin olive oil, divided
1 bunch Swiss chard, washed, stemmed and roughly chopped
10 fresh green basil leaves
1/4 cup pine nuts, toasted
3 cloves garlic, 1 crushed, 2 thinly sliced
1 tablespoon unsalted butter
1/2 teaspoon red pepper flakes
1 teaspoon finely ground coriander seeds
1 pint cherry tomatoes, halved
1 tablespoon sherry vinegar
6 medium-sized heirloom tomatoes (preferably Cherokee Purple), sliced
Flaky sea salt to finish
Place Gorgonzola in freezer 2 hours before serving.
Using a mandolin or sharp knife, shave 5 cauliflower florets into very thin slices (reserving remaining cauliflower for another use). Place slices in a bowl and add a pinch of salt, a few drops of lemon juice and 1 tablespoon olive oil. Set aside.
Place Swiss chard, basil, toasted pine nuts, pinch salt, 1 clove crushed garlic and 4 tablespoons olive … Read More