Heading to the farmer’s market this weekend? Try one of Chef McGee’s summer salad recipes that are sure to be a hit for the whole family.
Grilled Portobello Mushrooms and Beef Steak Tomato Salad with Ginger Dressing
6 medium Portobello mushrooms
2 beef steak tomatoes
1 cup ginger dressing
Salt and pepper to taste
Remove the black inside of the mushrooms
Slice tomatoes into ¾ inch slices
Pre–heat the grill. Place the mushrooms in a bowl with ½ of the dressing. Toss and make sure all of the mushrooms are covered in dressing. Marinate for 5 minutes, place mushrooms on grill, 4 minutes per side.
While mushrooms are on the grill, place tomatoes in the bowl of dressing and marinate. When mushrooms are done, remove from the grill and set aside. Place tomatoes on the grill for 3 minutes per side.
Alternate the mushrooms and tomato on a platter. Season with salt and pepper, drizzle with ginger dressing and serve.
Ginger Dressing
1 cup mayonnaise
4 tablespoons Dijon mustard
4 tablespoons grated ginger
4 tablespoons soy sauce
4 tablespoons lemon juice
4 tablespoons white wine vinegar
8 tablespoons olive oil
Salt and Pepper
Mix together mayonnaise, mustard and ginger. Whisk in remaining ingredients.
Butter Lettuce with Roasted Onion and Tomato, Blue Cheese and Black Pepper Vinaigrette
Serves 3
1 head butter lettuce, cleaned
½ Vidalia onion, skin on, cut into thirds
1 tomato cut into 6 wedges
3 tablespoons crumbled blue cheese
3 oz black pepper vinaigrette
2 tablespoons olive oil
Salt and pepper to taste
Preheat oven to 325º. Toss onions with olive oil and salt and pepper. Place the onions on oven rack. Dip tomatoes into same olive oil and salt and pepper bowl and place on same oven rack. Place in over for 25 minutes. Remove from oven and cool. Remove and toss onion skin.
In a bowl, toss the butter lettuce wit the black pepper vinaigrette. Arrange the lettuce on 3 plates. Place the onions, tomato and blue cheese on top of salad, serve.
Black Pepper Vinaigrette
4 teaspoons ground black pepper
2 teaspoons sugar
2 teaspoons Dijon mustard
4 tablespoons cider vinegar
½ cup olive oil
Place the black pepper, sugar, mustard and vinegar in a bowl and whisk together. Slowly whisk in the olive oil.
Mozzarella and Strawberry Salad
1 cup mozzarella
½ cup quartered strawberries
1 tablespoon thinly sliced basil
1 tablespoon thinly sliced mint
Salt and pepper
3 tablespoons olive oil
Balsamic glaze
Place mozzarella, mint and basil in a bowl. Toss with olive oil, salt and pepper.
Arrange in bowl with strawberries. Garnish with balsamic glaze