Last summer, my husband and I enjoyed a lovely dinner al fresco. Chilled rosé, grilled steaks, and this wonderful summery salad that served as a perfect accompaniment to all. I love how each ingredient is cut to the same size but each maintains its own texture and flavor; somehow, although each element is soft, the dish in its entirety isn't. —em-i-lis
medium Yukon gold potatoes, steamed, chilled and cut into 1/2? cubes
small handful fresh basil, chopped
flavorful tomato (I used a yellow heirloom called Tangerine), cut into 1/2? cubes, chunks of seeds discarded
avocado, cut into 1/2? cubes (do this just before putting salad together)
garlic cloves, minced (if 1, make sure it’s large)
extra-virgin olive oil
(maybe more) fresh lemon juice
salt and pepper
In This Recipe
In a small saucepan (butter warmer is the right kind of size), heat the olive oil until hot. Add minced garlic, a good squeeze of fresh lemon juice and remove from heat. Sprinkle with salt.
When warm, pour over the chilled potato cubes and toss. Add the chopped basil, tomato cubes, shallot, sprinkle with salt and freshly ground pepper and toss gently.
When you’re ready to serve, gently fold in the cubed avocado to the potato-tomato mixture. Pack salad gently into 2 ramekins and invert over dinner plate. Add extra salt, pepper and/or lemon juice if needed.