This summer salad is a refreshing combination of watermelon, English cucumber, fennel, basil and pink sea salt on a bed of golden heirloom tomatoes. The dressing is a simple combination of rice vinegar and olive oil.
Last week at a fiesta in Santa Barbara my friend Camilla made a killer batch of guacamole. Health-minded as always, rather than the traditional corn chips she served the dip alongside fresh, crunchy jicama spears. Jicama is a high fiber, low carb root vegetable native to Mexico. Tonight, inspired by Cam and our love for Mexican cuisine, I combined it with bib lettuce, avocado, grilled corn and red onion in a cilantro-lime dressing. Below is a photo of the giant jicama I bought before peeling and cutting it into matchsticks.
Green cauliflower tastes just like ordinary white cauliflower, but it is much prettier to look at. The color is such a spring green and it would go well with freshly shelled English peas and mint. However, here I combined it with Nicoise olives and Valbreso French feta, which is a spectacular cheese and better than any feta I have tried. The dressing I used was a classic French vinaigrette with lots of Dijon.