Chef Aurore de Beauduy's Summer Salad

Sarah Ventre | July 30, 2010 | 9:24am

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.

Chef and Tell

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