“Chefs Toy Box Salad” - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

“Chefs Toy Box Salad”



    A Colon Cancer Patient Gets the Right Care at the Right Time
    Mmm. #asparagus #grillin #memorialday #iphoneography #phillygram

    1ea bunch asparagus (cut and peel the ends to pencil point)
    4ea vine ripe tomatoes (cut into medium dice)
    1ea small English cucumber (peeled seeded and small chop)
    3oz feta cheese (crumbled)
    2tbs scallions (chopped)
    1tsp fresh garlic (minced)
    ¼ cup fresh basil (julienne)
    2oz white balsamic vinegar
    2oz extra virgin olive oil
    1tsp lemon zest
    2oz trebbiano grape must
    TT milled pepper
    TT Moldon sea salt

    Heat sauté pan high heat add 1oz olive oil when smoking point is reached add asparagus quickly toss in pan and remove from heat, about 30 seconds, season an set aside.
    In medium bowl add tomato, cucumber, scallions, garlic, lemon zest, basil remaining olive oil, ½ the vinegar (add more if you would like I prefer a bit more vinegar) salt and pepper. Toss lightly set aside.
    On the plate arrange the asparagus over lapping tip on tail until a BOX is made. Simply add salad inside the box top with feta cheese. Drizzle Trebbiano grape must over and serve, Enjoy!

    Happy Cooking Chef Kevin Cottle