Chef Aurore de Beauduy's Summer Salad

Keep Phoenix New Times Free

We’re aiming to raise $10,000 by April 26. Your support ensures New Times can continue watching out for you and our community. No paywall. Always accessible. Daily online and weekly in print.

Progress to goal

$10,000

This week’s Chef Chat was with Aurore de Beauduy of Vogue Bistro. Here’s Part One of our interview with her, and this is Part Two. Below is a recipe for her simple, fresh salad featuring heirloom tomatoes and purple basil. Bon Apetit!

A Salad of Heirloom Tomatoes, Watermelon, Halloumi Cheese, Purple Basil and Citrus Vinaigrette with Seared Alaskan Halibut “Cheeks”
Serves 8

Salad Ingredients:

1 small, fresh watermelon, cut into 1×1 inch cubes

1 pint of cherry heirloom tomatoes, cut into halves

2 packs (approximately 16 oz.) of Halloumi Cheese, (available at specialty food stores,) grilled on both sides for 3 minutes, then diced into 1 inch pieces

half bunch of purple basil, cut into ribbons

16 halibut “cheeks” or scallops, cleaned, seared with salt and pepper, and finished in a hot oven for 3 min.

Method:

Combine melon and tomato.

Toss in vinaigrette.

Garnish with cheese and purple basil.

Citrus Vinaigrette Ingredients:

1 tbsp lemon zest

1 tbsp lime zest

1 tsp orange zest

juice of 1 lemon

juice of 1 lime

juice of ½ orange

¼ c. champagne vinaigrette

½ medium shallot, minced

1 tbsp honey

½ cup avocado lime oil (available at specialty food stores)

salt and pepper to taste

Method:

Blend all ingredients to a smooth consistency.

To garnish, use frisee, arugula, or watercress.

Chef Aurore de Beauduy’s Summer Salad

Keep Phoenix New Times Free

Related

Keep Phoenix New Times Free