Summer Savory Salad

This is not just a summer salad. It is an any season salad. It is a salad that is a meal in itself though. But it is a Summer salad. I’m leaving out the amounts because it’s not hard to figure out how to feed 1, 2, 4 or 20+ people. Adjust as needed. 😉

Ingredients:

Spring Mix, Baby Greens or Mesclun.

English cucumber, another burpless variety or a regular cuke, sliced, seeded and chopped.

Grape tomatoes.

A small bunch of  whole fresh basil leaves.

Cooked baby ears of corn.

3 or 4 bean salad: (kidney, green and wax beans and chickpeas).

Dry oil cured olives.

Cooked artichoke hearts.

Hearts of palm.

Stone crab claw meat cut into chunks, (this is a Florida seasonal delicacy,substitute lump crab meat if need be) lobster tail meat cut into chunks, cooked peeled whole shrimp and squid, (cephalopod) rings.

2  or 3 fresh mangoes cut into chunks.

Several (5 or 6) large fresh strawberries quartered.

In a large bowl, (I like to use a big pewter one I have shaped like a cabbage leaf that stays nice and cool in the fridge until served), gently place all of your salad ingredients.

**Leave some of the mango chunks, strawberries and seafood to garnish the top**

Dressing:

1/4 to 1/2 half cup of Apple cider vinegar

1/8 to 1/4 cup of raw honey.

2 tablespoons juice from fresh squeezed orange.

Sea salt and fresh cracked pepper to taste.

A good pinch (1/2 teaspoon) of Summer savory.

2 sprigs of fresh finely chopped mint.

Extra virgin olive oil.

In a small mixing bowl whisk together the apple cider vinegar, honey, seasonings and fresh herbs. It should thicken up a bit. While whisking, stream the virgin olive oil into the bowl continuously. Continue whisking until the dressing has a medium consistency, not runny but not thick either. Somewhat syrupy.

Serve salad in large salad bowls and drizzle dressing lightly over top.

Bon Appetit!

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