Savory Summer Salads
Many great summer salad recipes share two things in common: fresh local ingredients and fruit. This recipe for success is fully embraced by Timbers Resorts. To prove our point, here are two perfect savory summer salad recipes you can try at home – one from our resort in Steamboat and another from our property in Napa! Another setting for sensational summer salads is at The Preserve at Botany Bay in the US Virgin Islands where fresh fruit, herbs and vegetables grow abundantly.
George Morris is chef at One Steamboat Place’s Truffle Pig where they often forage for field greens and mushrooms to enhance the menu. For this summer he recommends Truffle Pig’s Hanger Steak Salad, which offsets the heaviness of the steak with the lightness of plums and stone fruit vinaigrette.
Stone Fruit Vinaigrette Ingredients:
2 whole plums or pluots (a plum apricot hybrid)
.5 cups plum juice or pluot juice
.5 cups red wine vinegar
2 tsp. chopped ginger
2 tsp. chopped shallot
1 tsp. Dijon mustard
1 tsp. chopped garlic
1.5 cups olive oil
Salt and pepper to taste
Place all of the vinaigrette ingredients except the olive oil in blender and puree until smooth.Then slowly drizzle in olive oil until completely emulsified.You may need to add a few drops of cold water to keep the liquid moving.
Steak Salad Ingredients:
1 16oz. Wagyu hanger Steak (trimmed)
4 oz. taleggio cheese
2 qt. shredded red cabbage
1 qt. picked watercress
1 cup toasted cashews (crushed or chopped)
1 cup diced plums
Stone fruit vignette (desired amount)
To assemble and serve: Season the hanger steak with salt and pepper and grill to desired temperature (the chef recommends medium). Place the cabbage, watercress, diced plums and half the cashews in a mixing bowl, and toss with desired amount of dressing. Place on plate or serving bowl. Slice the taleggio cheese, and lay on top. Once the steak has rested slice and lay on top of cheese. Garnish with remaining cashews.
Chef Cody Williams from The Orchard at Carneros Inn’s Boon Fly Cafe stays focused on the local ingredients in his hilltop garden as well as other hyper-local produce such as the delicious red and yellow beets in his summer salad topped with poppy seed dressing.
Poppy Seed Dressing Ingredients
1 orange, zest, peeled and seeds removed
3 garlic cloves
1 tbsp Dijon mustard
1 egg yolk
1 cup balsamic vinegar
3 cups blended Oil
.25 cup poppy seeds
1 tbsp honey
Salt to taste
Combine the orange, garlic, shallot, mustard, egg yolk and vinegar in blender, and blend until smooth. Slowly add the blended oil to form an emulsion. Finish off by adding the poppy seed, honey and salt.
Beet Salad Ingredients:
4 baby red beets
4 baby yellow beets
.5 cup feta cheese
1 tbsp. olive oil
1 tsp. parsley
1 tsp. thyme
10 green beans
2 cups mache
1 cup frisee
.5 cups toasted almonds
Boil or roast the baby red and yellow beets. Peel and cut the beets. Combine the beets with orange segments, feta cheese, olive oil and fresh herbs. Season with salt and pepper. Place the mixture on the perimeter of a plate. Blanched the green beans and mix them with mache, frisee, feta and poppy seed dressing. Season with salt and pepper and place salad in center of plate. Top with slivered toasted almonds.
For more information about Timbers Resorts and where to wine and dine this summer, contact us via email at firstname.lastname@example.org or by phone, 888.366.6641.