GDC: Food Trends
Food trends seem to be moving towards fresh, healthy foods that are very transparent about just what ingredients are used. Alexandra Braize from Tandoor Chef Communications stopped by to show us what more people are eating, and shared a delicious recipe.
Farmer's Tomato and Peaches Salad:
1 Yellow Tomato
1 Red Tomato
3 Ounces Arugula
1 Romaine Heart
1 Red Onion
1 Bunch Mint
1 Tablespoon Honey
1/4 Cup Red Wine Vinegar
1. Wash and dry the fresh produce. Peel, halve and thinly slice the onion. Halve the baguette lengthwise. Core and thinly slice the tomatoes. Pit the peaches; slice into 1/2-inch-thick wedges. Cut off and discard the root end of the lettuce; separate the leaves. Pick the mint leaves off the stems; discard the stems.
2. In a small pot, combine the vinegar, honey, onion, a big pinch of salt and 1/4 cup of water. Heat to boiling on high. Cook, stirring occasionally, 30 seconds to 1 minute, or until thoroughly combined. Remove from heat and set aside to pickle.
3. Transfer 2 tablespoons of the onion pickling liquid to a small bowl; season with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until thoroughly combined.
4. Combine the arugula, lettuce, mint, peaches, tomatoes and as much of the pickled onion as you'd like (draining off the remaining pickling liquid before adding); season with salt and pepper. Add as much of the vinaigrette as you'd like (you may have extra); toss to coat and season with salt and pepper to taste. Divide the salad between two plates.