Tasty berry summer salad with honey dressing, the weekly special published in the Chef’s Handyman food blog
When the summer does hide behind the clouds, then we should bring the sun into the dishes. The season for berries has already been started. First red currants do please the garden. A berry salad will not only charm the eyes, guests will be delighted as well. Fruity, fresh and colorful, that will be the description for that tasty morsel. Each year I’m touched about the beauty of my garden. I love the flowers, herbs and the berries.
Chef’s Handyman’s season special: Berry summer salad with honey dressing
To make salad: Cut the melon into pieces. Grate the carrots. Place the salad, the berries, the melon pieces and carrots on plates. Roast pumpkin seeds, pines and cashew or walnuts in a non-sticking frying pan. When roasted spread over salad. Garnish with sprouts, dried cranberries, physalis and lemon rind.
Place the mozzarella cheese on top. Sprinkle with olive oil and herbs.
To make dressing: Combine 4 tbsp. of orange juice, 3 tbsp. lemon juice, 1 tbsp. raspberry vinegar, 6 tbsp. olive oil, salt, black pepper and 1 tbsp. of honey. Sprinkle the dressing over the salad. Serve with bread.
Chef’s Handyman tip: Substitute the berries with seasonal fruits.
Shopping list for 4 serves:
Berries, Fruits: 150 g or 5 oz. raspberries, 100 g or 3.5 oz. blackberries, 100 g or 3.5 oz. blueberries, 1 melon, 100 g or 3.5 oz. red currant, 12 physalis, 2 organic lemons, 4 tbsp. dried cranberries,
Vegetables: 3 carrots
Salad: 400 g or 13 oz. green salad, 60 g or 2 oz. sprouts
Nuts, Seeds: 4 tbsp. pumpkin seeds, 60 g or 2 oz. cashews, 2 tbsp. pines
Juice: 4 EL orange juice
Honey: 1 tbsp.
Vinegar, Oil: Raspberry vinegar, olive oil
Spices: Black pepper, salt
Herbs: 1 bunch oregano and thyme
Cheese: 12 small mozzarella cheeses
Bon appetite, yours Chef’s Handyman team!
