This salad is the perfect summer dish. It’s light, refreshing, and pretty filling. It’s a Giada recipe, (love her), and it’s perfect as is. I wanted to make it a meal salad, so I added thick cut applewood smoked bacon, which complemented it nicely. Enjoy!
Start with cubed watermelon, and cherry tomatoes…
I’m not one to throw out the word ‘phenomenal’ very often. Especially in regards to food, as I tend to critique new dishes. But these are PHENOMENAL….
I’m sort of a ‘health nut’ and I love to read about the latest food trends, and “diets” (I SO hate that word, but ya know what I mean…). I recently read about the Paleo lifestyle- and while it seems like a great idea- I’m not sure I could every fully commit to it, but if I were overweight or had a serious illness or disease I’d be ALL OVER it. You can read about it here. Another great site to check out is this, and make sure you read It Starts With Food. It’s fascinating.
Are you a Sushi lover? I’m not. To be honest. I’ve tried and tried to like it, but something about it sort of grosses me out. Seaweed, no problem. Rice and Vegetables, great. Fish, love it, as long as it’s COOKED. That’s where Sushi and I have our differences. (But, I do love any sort of Sushi roll that is only vegetables or tempura fried shrimp (who wouldn’t?). )
So, to better acquaint myself with raw tuna, I bought a gorgeous sashimi-grade (read: you can eat it raw, top quality, kept frozen always) block of tuna. This type of fish is best served medium rare or, heaven-forbid, raw (ewww). I thought the best way to serve it would be to eat it with some sort of sweet-salty-tangy glaze. Fortunately, I was right on. It was phenomenal with the glaze. Loads of fresh ginger made it really tasty. I served it over a bed of mixed greens tossed with some of the glaze that I made into a vinaigrette.
This is exactly what great quality tuna should look like, not grey or dark purple. Pink and fresh.
Culinary Cousins 