by Chef Courtney Antonov
This salad is filled with perfectly balanced, seasonal flavors that make the perfect accompaniment to any summer meal.
Grilled Salad
2 heirloom tomatoes, Village Farms, Marfa TX
1 cucumber, Gunderman Acres, Whatron TX
1 peach, Texas Farm Patch , Pleasanton TX
1/4 pound shishito
1 purple daikon radish, JBG, Austin TX
Slice and grill peache and shishito peppers ( if you don’t have a grill, a hot cast iron works fine). Cut cucumbers and tomatoes randomly so they have different mouth feels, rather than just cutting cubes. Thin slice radish.
Toss chopped veg in Tarragon Chive Vinaigrette. Schmear Avocado Mousse in a large serving bowl, and top with the marinated salad. (Vinaigrette and mousse recipes below.)
Tarragon Chive Vinaigrette
1/4 cup Texas olive oil, Texas Olive Ranch, Carrizo Springs, TX
2 tablespoons minced chives, Lonestar Herbs, League City, TX
2 tablespoons minced tarragon, Lonestar Herbs, League City, TX
1.5 tablespoons red wine vinegar
1.5 tablespoons fresh orange juice
1 tablespoon Texas honey, Good Flow Honey, Austin TX
Mix all vinaigrette ingredients in a bowl.
Avocado Mousse
2 Haas Avocados
1/4 cup heavy cream
Place avocados and cream in a blender and blend until smooth and light.