|Photo courtesy of Chef Aurore de Beauduy.|
|Chef Aurore de Beauduy's summer salad.|
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"
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.
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
Blend all ingredients to a smooth consistency.
To garnish, use frisee, arugula, or watercress.