Further evidence of our pizza/salad love combination: here are some summer salads we’d like to pair with grilled pizza.
* Little Gems lettuce with green goddess dressing and tart beets.
* Macadamia-crusted goat cheese with garden lettuces, and blueberry dressing or mango salsa.
1.5 cups blueberries
1 lime, juice and zest
1.5 tbsp sherry vinegar
1 tbsp maple syrup
3 tbsp hazelnut oil
About 1/2 tsp salt
Pinch of black pepper
Pinch of red chili flakes
2 lavender flower buds (about 1/4 tsp
Blend blueberries, lime juice and zest, and sherry vinegar in a food processor. Strain out blueberry skins using a strainer, pressing down on the blueberries with a rubber spatula to release all of their juice. Whisk blueberry juice, maple syrup and oil together and season with salt, pepper, red pepper flakes and lavender.
* A Thomas Kelleresque salad of romaine with stone fruits (plums and nectarines), sliced cucumbers, candied spiced pecans and a spearmint yogurt dressing (also good on watermelon)
1/4 tsp. sea salt, or more to taste
1 tbs. shallots, finely chopped
1 1/2 tbs. rice vinegar
1 cup fat free plain yogurt
1/4 cup extra virgin olive oil
1 cup fresh spearmint, coarsely chopped
In a bowl emulsify yogurt and olive oil together with a whisk. Add the shallots, spearmint, vinegar and salt. Mix all ingredients together and refrigerate till serving.
Dice the watermelon(s) and serve it on a bed of sunflower sprouts. Drizzle spearmint yogurt dressing on top and garnish with fresh ground black pepper and spearmint.
* Using pureed peach or nectarine for dressing atop peaches, arugala, other greens.
(2 tablespoons Peach Puree, 1 tablespoon finely diced shallot, 1 tablespoon finely chopped Italian parsley, 1/4 cup sherry vinegar, 3/4 cup olive oil, 1 1/2 pounds ripe peaches, kosher salt and fresh ground pepper)