Cool, Crisp, & Curated: An Altima Connoisseur-Sourced Summer Salad Selection

Alexis Posada-TeStrake

ALTIMA CAVIAR’S SUMMER SALAD ROUND-UP

From the refined palates of Altima Caviar Connoisseurs. Sunny days, ocean breezes, and long, lingering meals lounging by the pool… tell me it’s summer without telling me it’s summer. So, what’s on the menu? No matter what the meal’s main event, a cool crisp salad is a summer menu must-have. What better source for gourmet guidance than the discerning palates of Altima Caviar Connoisseurs?

Southern Cadence Cuisine’s Apple Cider Salad

Ingredients

Salad

2 heads butter lettuce
1 head radicchio
8 watermelon radishes, thinly sliced
2 cups grated white
Cheddar cheese
1 cup Buttered Pecans*

Vinaigrette

cup extra virgin olive oil
1⁄4 cup apple cider vinegar
Juice of 1 lemon
1 tablespoon stoneground mustard
1 teaspoon freshly ground black pepper
1⁄2 teaspoon kosher salt

Preparation

Dressing

Combine the oil, vinegar, lemon juice, mustard, pepper, salt, & 3 tablespoons of water.
Whisk vigorously until well blended.

Salad

Gently tear the lettuce and radicchio leaves and place them in a large bowl.
Add the radishes, Cheddar, and pecans*
Add enough dressing to coat the leaves and toss gently. Serve immediately

*Buttered Pecans (make ahead)

Ingredients: 2 tablespoons salted butter | ¼ cup lightly packed light brown sugar | ¼ teaspoon cayenne pepper (optional) | 1 cup walnut or pecan halves

Directions:

1. In a small skillet, melt the butter over medium heat. Add the brown sugar and cayenne (if using) and stir until well combined.

2.Add the walnuts or pecans and toss to coat. Cook until the nuts are well coated and fragrant, 3 to 5 minutes, stirring frequently.

3.Pour onto a sheet of wax paper and cool to room temperature. Crumble the pieces before sprinkling over a salad.

4.Store in airtight container at room temperature for up to 4 days

La Goulue’s Céléri Rémoulade

Ingredients

Dijon Mustard Mayonnaise

3 egg yolks (pasteurized if possible)
1/4 cup Dijon mustard (smooth)
2 cups neutral oil (sunflower, avocado, grape seeds…)
2 large tablespoons red wine vinegar
To taste salt & ground white pepper

Salad

2 celery roots (celeriac) about 1 lb each, no branch, peeled and cut by hand with a chef knife, julienne style
2 lemons (juice only), to prevent oxidation
Boston lettuce
micro chives to garnish

Preparation

Dijon Mayonnaise Dressing

Whisk egg yolks & Dijon mustard, some fine salt & ground white pepper.
Slowly pour the natural oil until you get an emulsified and consistent sauce.
Finish with the red wine vinegar and adjust to taste.
Set aside in the refrigerator until you wring out the celery julienne.

Salad

When ready, wring out the celery.
When celery is mostly dry, add 8 tablespoons of dijon mayonnaise nd mix in a large bowl (for this recipe you will need 8 to 10 tablespoons- start with 8 adjust accordingly)
Make sure to check for salt and pepper before serving

Serving & Presentation

Place the lettuce leaves on the bottom of of dish or plate (if individual)
Top with a mountain of the celery remoulade
Drizzle some chopped chive (or micro chives)
Serve immediately

Arugula Salad with Apples & Manchego

This one is an Altima Caviar Connoisseur recommendation created by Once Upon a Chef’s Jenn Segal.

Ingredients

Salad

5 ounces arugula or baby arugula
1 crisp apple, such as Fuji or Honeycrisp
3½ ounces Manchego, thinly sliced
½ cup sliced almonds, lightly toasted if desired

Vinaigrette

2 tablespoons cider vinegar
6 tablespoons vegetable oil
2 teaspoons maple syrup
1 teaspoon Dijon mustard
1 tablespoon finely chopped shallots, from 1 shallot
Heaping ¼ teaspoon salt
¼ teaspoon freshly ground black pepper

Preparation

Salad

Place the arugula in a serving bowl.
Whisk the vinaigrette again until well combined
Dress the salad leaves little by little while tossing, to ensure greens are well dressed-Note: you may have a little dressing left over.

Right before serving