Ingredients
-
-
1/4
-
1/4
-
1/4
-
1/4
-
1/4
-
-
1
-
1/4
-
1/4
-
1/4
-
1/4
-
1/4
-
2
-
1
Directions
Wild ’bout Fruit Salad,Sam Talbot’s offering on Top Chef. Everyone was raving about it, so I just had to try it! This makes two very satisfying servings, but there is enough of the lemon/oil to toss more spinach in and plenty chimichurri sauce for at least 2-4 more servings. I diced the fruit up for the first batch, but for the second I just did a rough chop. It might not be as refined looking, but it was wonderful. One thing I did that I felt added to the flavor profile was a slight sprinkling of fine sea salt to finish it off. Wonderful salad. I plan on serving it many times next summer when the melons are at their peak. I am a light weight when it comes to spicy food and I thought the amount of red chili flakes was just right.,Oh wow! I don’t if I can find the right words to describe just how much I loved this salad. It’s very refreshing. Has a great mixture of sweetness, zestyness and spicyness. The presentation turned out quite beautiful with all the various fruit colors. I will be making this again and again
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Steps
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1
Done
|
Chimichurri Sauce: Combine All Ingredients in a Food Processor Fitted With a Metal Blade and Process Until Smooth. Transfer to a Large Bowl. |
|
2
Done
|
Combine Fruit and Red Peppers With Chimichurri Sauce. |
|
3
Done
|
Mix Well to Coat All Fruit. |
|
4
Done
|
Cover and Set Aside to Allow to Marinate For 10-30 Minutes. |
|
5
Done
|
in a Large Bowl, Combine Spinach, Olive Oil and Lemon Juice. Toss Gently to Combine. |
|
6
Done
|
to Serve, Divide Spinach Between Two Plates. Arrange Fruit Mixture on Top of Spinach and Garnish With Shredded Gouda Cheese. (used a Slotted Spoon to Drain Off Excess Sauce). |
