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Why is it working
- Young, small yellow squash thin skin and dense, gentle meat from the farmers' market or quality products – perfect for thin slicing and raw meals in salads.
- The creamy, milky tang of goat cheese resonates with a simple, citrus dressing.
- Fennel adds delicious natural sweets and crisp texture.
I follow a lot of chefs in social media, but most foods that are posted on, although it is fun to have OGO, do not turn the home cook well. Occasionally, however, I see something that succeeds in simple and inspiring. An example of a recent example: I rolled my Instagram news channel and met a photo of Portland, Oregon, Chef Jenn Louis Thinly sliced raw yellow summer pumpkin and fennel, crumbling goat cheese and dill“I couldn't shake the idea, so now, for our part The simplest summer ever—The collection of seasonal recipes using up to four main ingredients (without chamber clips) – I decided to tear it off the wholesale.
The only tool I suggest to hold your hands for such a salad is a good mandolin or vegetable cutter because it does such a simple job to get elegant slices, consistently perfect. Can see Favorite cheap what's hereOr
Besides, it's as simple as it sounds. First, get your hands a really nice young and gentle summer pumpkin – you know, the little ones, not the older, overgrown, which have big spongy centers and harder skin. The farmers' market is often the best stakes for quality summer products, but some good grocery stores and supermarkets can be useful with good products. Slice the pumpkin very thinly on the mandolin, then follow it with a fennel bulb on a adjustment of the same thickness.
Serious meal / Vicky Wasik
Add some chopped dills, extra virgin olive oil, lemon juice, salt and pepper, and add it to it. Then crumble in a fresh goat cheese and give another very gentle throw before serving. (I try to minimize how much I throw the salad after the goat cheese is added because I prefer to stay in knots and do not develop in a milk coating, which can occur if many wet ingredients are mixed several times.)
The finished salad is a combination of gentle, crunchy and creamy textures, as well as sweet, fragrant and bitter flavors – it may be simple, but sophisticated enough to appear in any restaurant menu.
July 2015
This ingredients of 5 Summer salad is as simple as it is
Cooking method
(Keep on the screen awake)
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1 pound (454 g) Small yellow summer pumpkinthinly sliced on wheels on a vegetable cutter
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1 small fennelhalved, drilled and thinly sliced longitudinally to a vegetable slice
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2 tablespoon chopped fresh dill
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2 tablespoon virgin extra olive oilTo get dressed
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2 teaspoon Fresh juice 1 citron
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Kosher salt and freshly ground black pepper
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3 ounce (85 g) fresh goat cheesecollapsed
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In a large bowl, combine pumpkin, fennel, dill, olive oil and lemon juice and throw away the combination. Season with salt and pepper. Add a goat cheese, throw it carefully and serve it immediately.
Special equipment