 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
|
Sam Talbot's offering on Top Chef. Everyone was raving about it, so I just had to try it! This makes two very satisfying servings, but there is enough of the lemon/oil to toss more spinach in and plenty chimichurri sauce for at least 2-4 more servings. I diced the fruit up for the first batch, but for the second I just did a rough chop. It might not be as refined looking, but it was wonderful. One thing I did that I felt added to the flavor profile was a slight sprinkling of fine sea salt to finish it off. Wonderful salad. I plan on serving it many times next summer when the melons are at their peak. I am a light weight when it comes to spicy food and I thought the amount of red chili flakes was just right. Ingredients:
1/4 cup diced pineapple |
1/4 cup diced watermelon |
1/4 cup green seedless grapes or 1/4 cup red seedless grapes, mixed cut in half |
1/4 cup diced cantaloupe |
1/4 cup diced roasted red pepper, strips |
1 tablespoon red chili pepper flakes |
1/4 cup olive oil |
1/4 cup fresh squeezed lime juice |
1/4 cup fresh squeezed lemon juice |
1/4 cup chopped fresh cilantro |
1/4 cup chopped fresh parsley |
2 tablespoons chopped garlic |
1 teaspoon chopped shallot |
1 cup chopped fresh mint leaves |
2 cups chopped baby spinach |
3 tablespoons olive oil |
1 lemon, juice of |
1/4 cup shredded gouda cheese |
Directions:
1. Chimichurri sauce: Combine all ingredients in a food processor fitted with a metal blade and process until smooth. Transfer to a large bowl.
2. Combine fruit and red peppers with chimichurri sauce.
3. Mix well to coat all fruit.
4. Cover and set aside to allow to marinate for 10-30 minutes.
5. In a large bowl, combine spinach, olive oil and lemon juice. Toss gently to combine.
6. To serve, divide spinach between two plates. Arrange fruit mixture on top of spinach and garnish with shredded gouda cheese. (I used a slotted spoon to drain off excess sauce).
|
|