Chef Aurore de Beauduy's Summer Salad

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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 1x1 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.
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