Recipe: Stacked Watermelon Pesto Bites

Cool, sweet watermelon pairs beautifully with salty cheese and pesto in the super simple recipe that celebrates summer.  Layer watermelon, cheese and pesto in tall stacks for a salad presentation or make individual "bites" for grazing.  If you're making the individual bites and want to forego the fork, we found that leaving the rind on makes them easier to handle!  We used asiago cheese, but you could try pairing any of our Elki spreads with various types of melon and cheese for endless culinary combinations.

Stacked Watermelon Pesto Bites

• 1 small seedless watermelon, chilled
• 1 small block of asiago cheese
• 1 jar of Elki Artichoke Lemon Pesto
• Basil leaves for garnish

1. Start with a chilled seedless watermelon. (We found that serving the watermelon chilled and the pesto at room temp, was a nice balance)
2. Slice watermelon into cubes (for stacking) or wedges (for bites).
3. Layer with thin slices of asiago cheese.
4. Top with the pesto.
5. Garnish with a basil leaf or continue layering to your desired height for a salad stack.

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Recipe: Grilled Summer Caesar Salad

The mix of temperature throughout the salad and the crispiness of the lettuce with the combination of the charred pieces makes grilled salads one of my favorite summer dishes.  Last night, right before the sun set and the rain came in, I made a very simple grilled salad. It was the perfect side dish to the salmon I grilled.  You can make the salad with different ingredients and pair it with any meat or fish.  Make sure to try this dressing - its a garlic lovers dream!

Grilled Salad with Garlic Parmesan Dressing

Garlic Parmesan Dressing

• ¼ cup + 2 tablespoons Olive Oil
• 4 cloves of garlic
• ¼ cup mayonnaise
• 1 to 2 teaspoons of Bourbon Barrel Worcestershire Sauce
• ½ cup of grated parmesan cheese
• ¼ cup lemon juice or 1 large lemon

In a food processor or blender, start the blades and then add the cloves of garlic one at a time. After chopped, slowing add the olive oil.  Let blend for 30 to 40 seconds. The olive oil will look white. Using a mesh strainer, strain the olive oil mixture, capturing most of the garlic  (leave any garlic that is stuck to the sides of the food processor). Put garlic infused olive oil to the side. Add mayo, worcestershire sauce, parmesan cheese and lemon juice to the food processor and blend. After combined, slowly add the garlic infused olive oil to the rest of the mixture.  Keep in an airtight container for up to two weeks.

Grilled Salad

• Romaine Hearts sliced in half
• Tomatoes
• Shallots
• Salt & pepper to taste

Preheat grill on medium.

Pour a bit of olive oil in your hands, rub over all your salad ingredients, and sprinkle with salt and pepper.  Place each item on the grill and close lid.  Watch the lettuce closely, they take about 2-3 minutes on each side. Tomatoes and onions should take 5 minutes on each side.  

Plate all of the ingredients, dress, sprinkle a little parmesan cheese and enjoy!

Recipe: The Perfect Salad & Simple Vinaigrette

May is National Salad Month and we are kicking it off with Keeley's go-to salad and vinaigrette recipe. While visiting Hot Springs, Keeley threw this salad together for us on a whim one evening.

The quality olive oil, vinegar, mustard and honey make this unassuming salad a real show stopper. It's that good. Use Keeley's vinaigrette proportions as a guide and adjust to your own taste preference.

The Perfect Salad & Simple Vinaigrette

SALAD INGREDIENTS:
• 1 bag Mixed Greens
• 1 cup cherry tomatoes, halved
• 1/2 cup gorgonzola crumbles
• 1/2 cup toasted pecans, chopped
• Black pepper & Fleur de Sel to taste

DRESSING INGREDIENTS:
• 1 tsp Edmond Fallot Dijon Mustard
• 1 tsp Richard's Pure Raw Honey
• 6 tbsp Badia a Coltibuono Extra Virgin Olive Oil
• 2 tbsp Cavalli Balsamic Condiment of Reggio Emilia

1.  Add greens, tomatoes, cheese, and pecans to a large salad bowl and set aside.
2. Add 1 tsp of dijon mustard to an empty jar.
3. Add 1 tsp of honey to the jar, and mix well with a spoon.
4. Add 6 tbsp of olive oil to the honey & mustard mixture
5. Add 2 tbsp of balsamic vinegar to the jar
6. Put a lid on the jar and SHAKE!
7. Pour dressing over salad ingredients and toss to coat
8. Add freshly ground pepper & fleur de sel to taste before serving

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Roundup: National Salad Month

May is National Salad month and at The Savory Pantry, we are celebrating with recipes and ingredients to enhance our favorite salad recipes.  With summer just around the corner, some of our favorite fruits and veggies are ripened and ready for the spotlight! We've rounded up a few of our favorite salads to share.  Stay tuned the rest of this week for original recipes and our recommendations for the best olive oils and vinegars to bring your greens to life!