If you're anything like me, you cannot wait Spring to stop teasing and, at last, come into bloom. I am ready for flowers to stud the neighborhood, for the grass to brighten, and for the weather to be consistently warm!
Kale is taking over my kitchen. The winter green is tough to the touch, but its ability to soak up seasonings and sauces makes it a favorite staple for the season. This salad looks incredibly simple (because it is); but it is immensely enriching, offering a delicate presentation and heavy protein supplement that aligns with a healthy (pre-wedding) diet.
Y'all, this heat is heavy. In need of a light and cool summer meal, I aimed for an airy Asian dish that highlights natural flavors and awe-inspiring colors. I plucked both the ahi tuna and cucumber at the Memphis Farmers Market last Saturday, and I spotted some prepped jicama at my Whole Foods location. Ten minutes prep max yields a ten-fold amount of impressionable plating and tasting!
Serve alongside a crisp dry Pinot Grigio and, perhaps, a shareable bowl of steamed edamame. Cheers!
Makes 2 servings
1 ahi tuna steak 1 teaspoon canola oil 2 cucumbers 1 package pre-cut jicama 1/2 teaspoon sesame oil 1 teaspoon soy sauce 1 teaspoon rice vinegar Black sesame seeds Sea salt Eel sauce, to serve
1. Heat oil in a small saucepan over medium-high heat. Season both sides of tuna steak with salt and black pepper. Place tuna in pan, searing for 1 minute. Flip and cook for 1 more minute. Remove from heat and allow to rest.
2. Spiralize cucumber into thin ribbons. Slice jicama into thin strips. Mix vegetables with sesame oil, soy sauce, rice vinegar, salt and sesame seeds.
3. Slice tuna into 1/4-inch pieces. Create a cucumber-jicama nest, and place tuna on top. Drizzle with eel sauce and, if needed, add additional sea salt. Serve cold.
Our upcoming Daylight Savings holiday (only nine days away!) has instilled a sense of anxious excitement for the arrival of extended sunshine and outdoor splendor. I'm anticipating balcony sunsets with wine in hand, outdoor dinners in the side courtyard, and post-work walks along the River Bluff.
Until Spring officially arrives, though, I'm savoring winter citrus for breakfast bruléed, for dinner on salad, and for dessert on gelato. This low-maintenance salad boasts an obviously gorgeous presentation, but it tastes like heaven. The acidic pops of blood orange and creamy avocado are an undeniable combination.
Makes 4 servings
1 bag arugula 1 avocado, quartered and sliced 2 blood oranges, segmented 2 heirloom tomatoes, sliced into 1-inch pieces 1 handful crumbled goat cheese 1/4 cup of my favorite salad dressing
1. In a large bowl, carefully toss arugula with avocado, oranges, and tomatoes. Sprinkle with goat cheese. Serve with dressing on the side.