Cooking In The Kitchen

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Inspired By Teaching In Italy –Summer Fresh Salads

Jeff Trombetta; Exec Chef At Univ. Of New Haven


“Summer Green Salad and Fresh Fruit Salad”


*serves 2-4 depending on side dish or entre portion
2 cup Romaine (any crisp lettuce, cut 1″ pieces)
1 large stalk celery (sliced bias)
1/4 cup fresh herbs (light herbs such as parsley, opal basil, lemon basil,mint, pineapple sage)
1 cup tomato (large dice, juicy summer variety)
2 Tbsp fresh squeezed lettuce
2 Tbsp virgin olive oil
kosher salt & pepper to taste
toss all together and plate

The idea is crisp, light, natural flavors not overpowering or full flavors

Pinapple and Watermelon Chunk
*serves 4
1/4 pineapple cut into 1″ chunks (the size of a quarter) – mango is also a nice fruit
1/8 th small watermelon cut into 1″ chunks
1/2 bunch fresh mint leaves
1 oz of triple sec  liquor

mix together


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