Here is a fantastic summer salad taking in the abundance of fruit and flavors of the local produce. In California, the stone fruit from the property, depending on the years, can be overwhelming! So much fruit from trees that are 20 years or older. Each summer is a challenge to not only let the ground and birds soak up all the fruit excess, but to keep the food interesting as well. Here is a great salad that screams summertime and is healthy, vegetarian, and flat out delicious. Here is the recipe I hope you enjoy it!
Recipe Ingredients
4 each Candy Striped and Golden Beets roasted
2 nectarines ripe and sliced
1/4 cup of grapes cut in half
2 radishes sliced thin
1/4 cup of marcona almonds
Black Garlic Mayo (see here)
Fava-Koji Dressing
1/3 cup of fava beans peeled and cooked to just done
3 tbsp of koji
3 tbsp of miso
1 small jalapeño
1 tbsp of rice wine vinegar
1/4 cup of cilantro leaves
6 tbsp of olive oil
salt if needed
Micro cilantro
Recipe Instructions
How to roast Beets,
Turn your oven or grill on 400 degrees. Take 2 tbsp of olive oil and drizzle over the red beets. Season with salt and place them in the oven or grill. Roast for 45 minutes roughly until they are tender all the way through. Use a cake tester to check the doneness. Don't worry about the outside of the beets getting a little burnt if you are grilling them. Take the beets out of the oven or grill and allow to cool. Once cool you can peel some of the burnt outer skin off if desired. If not, leave it on, it will taste really good with a roasted flavor.
How to make Miso dressing,
Place all of the ingredients into a vitamix except for the olive oil and puree until smooth. Drizzle in a 2 tbsp of olive oil. Season with salt if necessary. Set aside.
How to finish the salad,
Place the fava miso sauce down on the plate. Then place 3 slices of beets around the sauce. Season each slice with salt. Then add the nectarine slices. Add the radishes, almonds, and grapes. Add the black garlic mayo and drizzle with olive oil. Add another pinch of salt for the radishes and nectarines. Finish with micro cilantro. Serve and enjoy!
