Left: Watermelon radish and Japanese cucumber salad with ginger viniagrette; right: warm arugula, corn and tomato salad
Click here for a closeup shot.
1 Japanese cucumber, thinly sliced — if you don’t have these, regular cucumbers can be used
4 small watermelon radishes, thinly sliced — French breakfast radishes are a good substitute
1 T. fresh ginger root, minced
1/2 shallot, peeled and minced
1 T. orange blossom honey
2 T. rice vinegar
pinch of salt
1 t. sesame oil
red pepper flakes or toasted sesame seeds
Combine radish and cucumber. Whisk together ginger, shallot, honey, rice vinegar, salt and sesame oil. Pour viniagrette over vegetables and refrigerate for 30 minutes to an hour before serving. To plate, mound vegetables atop a salad plate and sprinkle a little red pepper flakes or sesame seeds. Serve.
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1/3 cup fresh corn kernels
3 small to medium heirloom tomatoes, sliced; alternately you can use 1/2 cup Sungold cherry tomatoes
1/2 bunch arugula, trimmed
1 T. unsalted butter
pinch of kosher salt
freshly milled black pepper
juice of half a lemon
1/2 T. chopped garlic chives
1/2 T. chopped tarragon
Melt butter in a large skillet. Briefly toss corn until barely warmed. Sprinkle a little salt, toss and set aside. Wilt arugula over low heat, about 30 seconds to 1 minute. Set aside. Whisk together lemon juice, salt, pepper and herbs. To assemble, combine corn and tomatoes. Pour dressing over and toss. Place arugula onto a salad plate, spoon corn mixture atop, check seasoning and serve.