A Picnic at the local park
A Reuben Dog from the corner Food Truck
Fish ‘n Chips by the wharf
An after-dinner stroll with the promise of Gelato
A late night snack on our favourite oceanside patio…
It’s Summer!
Everything tastes better outdoors!
Summer is the time to cook and eat outdoors. So, along with the usual burgers, ribs, or steaks, try placing some seasonal fresh fruit on the grill for a salad that is sure to make any grilled meal complete. Even if you do not have a barbeque, a stove-top grill pan works beautifully.
Maple . . . Molasses . . . Mustard
3 M’s that harmonize the glaze and the vinaigrette in this summertime salad
This combination, along with a hint of vanilla, brings a deeply flavourful complexity to the grilling experience.
…it’s M-m-m
Grilled Summer Fruit Salad
Prep Time: 30 minutes Grilling Time: 5-6 minutes
Number of Serving: 4-6
Grilled Fruit:
You will need about 3-4 cups of prepared fruit. Any of the following summer fruits work well on the grill. Use fruit that is firm, not over-ripe, but still ‘gives’ a little to gentle pressure. Halve or quarter the fruit as to your personal preference.
- Peaches
- Nectarines
- Pears
- Plums
- Apricots
- Strawberries
Grilling Glaze:
- Vegetable oil – to brush on before you grill the fruit.
And then, after the grilling, brush with a light glaze.
- 1 teaspoon (5 mL) Crosby’s Fancy Molasses
- 1 teaspoon (5 mL) maple syrup
- 1 teaspoon (5 mL) vanilla extract or rum
- Sea salt
After glazing, coarsely ground black pepper completes the process.
Salad Ingredients:
- 2 cups baby spinach and/or mixed greens
- ¼ cup chopped green onion
- ¼ cup chopped red onion
- 2 tablespoons chopped fresh mint
Garnish:
- Crumbled feta cheese
- Candied pecans* (recipe follows)
Vinaigrette:
1 ½ tablespoons (25 mL) white wine vinegar or white balsamic vinegar
1 tablespoon (15 mL) Crosby’s Fancy Molasses
2 teaspoons (10 mL) maple syrup
2 teaspoons (10 mL) course-grained mustard
2-3 drops of vanilla extract
3-4 tablespoons (45-60 mL) vegetable oil
Sea salt; freshly ground black pepper
Method:
- *Prepare Candied Pecans: In a 3250F oven, toast ½ cup of whole pecans for about 2 minutes (on a parchment-covered baking sheet). Place warm pecans in a small bowl and toss with 1 teaspoon of fancy molasses, 2 teaspoons of maple syrup, and a sprinkle of sea salt. Return to baking sheet and continue to toast for an additional 5-6 minutes. Stir up once or twice during toasting time. Let cool on baking sheet. Gently break up pecans after cooling. Leave pecans whole, or give them a rough chop prior to garnishing the salad.
- Prepare Salad Greens: Place the spinach/mixed greens, green onions, red onions, and chopped mint in a large salad bowl. Gently stir to combine. Set aside.
- Prepare Vinaigrette: In a small bowl, combine vinegar, molasses, maple syrup, mustard, and vanilla. Whisk in oil; Season to taste.
- Prepare Fruit for grilling: Halve fruit and pit: Cut in wedges or leave in halves. Brush with vegetable oil. On a hot grill, grill 2-3 minutes per side; 5-6 minutes total. Fruit pieces can be turned a few times during grilling time. When grilling on the final side – when you have made the final turn – brush with the molasses-maple syrup glaze; and a sprinkle of sea salt. Finish with some course grinds of fresh black pepper. Transfer the fruit pieces to a large plate or platter.
- Stir in 2 tablespoons of the vinaigrette over the salad greens and stir to combine. Divide salad greens among 4-6 individual salad plates; or on a large salad platter.
- Place grilled fruit pieces on top of the greens. Drizzle the remaining vinaigrette over all; Garnish with a sprinkle of feta cheese and the candied pecans.
Questions and Comments are always welcome alex@chilipeppersandpears.com
