By Kevin Kidd – Executive Chef & Proprietor, 24 CARROT BISTRO

Nothing says light and fresh like a delicious salad, and this one from 24 Carrot Bistro is like a summer explosion for your palate. Grow your own heirloom tomatoes or pick them up at the Boulder County Farmers Market and make this salad your go-to warm weather meal.

Salad

2 heirloom tomatoes, sliced into wedges
12 oz. fresh mozzarella cheese, sliced
6 oz. fresh arugula
½ bulb fennel, thinly sliced
2 oz. aged balsamic vinegar
Sea salt
Black pepper

Pesto Vinaigrette

¼ lb fresh basil leaves
3 garlic cloves
1 Tbsp pine nuts or almonds, toasted
Juice of 1 lemon
2 Tbsp grated Parmesan cheese
½ cup + 2 Tbsp olive oil

Procedure

  1. Rinse and slice vegetables and set aside.
  2. Remove basil leaves from stem and rinse. Pat dry.
  3. Combine basil leaves, garlic and nuts in a food processor and pulse until coarsely chopped.
  4. Add lemon juice and pulse again.
    
  5. With food processor on, slowly drizzle in ½ cup of olive oil until just combined. (Mixture should be loose and runny like a sauce; not a paste.)
  6. Pour mixture into a small bowl and gently fold in the Parmesan cheese. Season with salt and pepper. If needed, add in the remaining olive oil to thin out the mixture. Set aside.
  7. Combine arugula and tomatoes in a small bowl and gently toss with a small amount of the vinaigrette and a pinch of sea salt.
  8. Arrange the arugula and tomato on the plate or serving dish. Top with sliced fennel and mozzarella cheese.
  9. Spoon more of the pesto vinaigrette over top and drizzle with aged balsamic vinegar. Enjoy!

Serves 4