Time to visit
your local Farmer's Market
The
"farm to table" movement is not a fade. It's a principle that is here to stay and for good reason.
At
Landry's, we buy and use local ingredients whenever possible. The produce at your local farmer's market
are more often higher in quality than those found at a grocery store. Most
commercially harvested produce is picked under ripe. This is to allow for the
time it takes to transport it to its final destination. In short, it ripens in
transit. Conversely, produce at you local farmer's market is ripened on the
vine because it doesn't travel long distances. It develops a fuller, more
mature flavor.
Here's an
example. Ever wonder why that slice of pineapple tasted so good while you where
vacationing in Hawaii. Pineapples intended for local Hawaiian markets are
allowed to ripen in the field. Those intended for the continental US are picked
green and ripen in a cargo ship on their long journey across the Pacific.
At your
local market right now you'll find wonderful tomatoes, squash, asparagus,
melons and so much more. Take advantage of this wonderful resource while it's
in the peak of the season. Below is a recipe for a nice refreshing salad that
showcases some of these seasonal offerings. I hope you enjoy it!
Ciao,
Chef Joe |
Rustic Caprese
|
Heirloom Tomato
& Buratta Salad with Pickled Melon
Serves 4
2
each Heirloom Tomatoes
12
oz. Buratta Cheese or Fresh
Mozzarella, hand torn into 2" pieces
8
slices Pickled Melon (recipe below)
8
slices Crusty French Bread
8
each Large Basil Leaves, hand torn
Extra Virgin Olive Oil
Good Sea
Salt
Fresh
Ground Black Pepper
1.
Core
the tomatoes and cut each tomato in half.
Cut each half into 4 rustic shaped pieces. Arrange 4 pieces on tomato on
the left side of each plate.
2.
Arrange
4 pieces of cheese between the tomato pieces.
3.
Cut
each melon slice in half. Arrange 4 pieces of melon on the right side of the
plate.
4.
Drizzle
Extra Virgin Olive Oil over the tomatoes and cheese.
5.
Evenly
sprinkle the torn Basil leaves over the salad.
Sprinkle
the salad with sea salt and freshly ground black pepper. Garnish each plate
with a couple of slices of crusty French bread.
Pickled Melon
1/2
half Honeydew Melon, rind off, seeded,
sliced 1/4" thick
1/4 cup Apple Cider Vinegar
1
tsp Kosher Salt
1/2
tsp Ground Black Pepper
1/2
tsp Water
Directions:
Combine
the vinegar, salt, pepper and water in a mixing bowl and blend with a wire whip
to dissolve salt. Pour into a shallow baking dish and add the melon
slices. Urn to evenly coat with liquid,
then cover with plastic wrap and allow to marinate in the refrigerator for 2
hours before use.
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