Sheet. Pan. Salads
Plus a cookbook pre-order and the best sandwich ever!!!!
Have you ever been hosting friends for dinner and started to worry: is the food I made as delicious as I think it will be?
In a recent case for me, the answer was a resounding HELL YES. This salad was… extraordinary. And it isn’t often I can say that about a salad (a rant I’m sure to share in a future newsletter). Not only were the flavors well balanced, but it was the platter that ensured each person got the right proportion of ingredients. Dare I say that the age of the bowl is gone? I am now entering (and I implore you to join me)…
The Sheet Pan Salad Era
Bowls are great for tiny ingredients, but they have no business where large dollops of burrata or buffalo mozzarella are concerned. Heartier ingredients will just sink to the bottom, bringing garnishes and fresh herbs down with them. Each guest will have to excavate the good stuff, and probably won’t get as much as they actually want.
On the other hand, the sheet pan guarantees even distribution of all ingredients. While stone fruit is still in season, I hope you’ll try my:
Grilled Peach + Burrata Sheet Pan Salad
3-5 ripe peaches or nectarines (I used white peaches for this)
1 large bunch of fresh basil
2 large bunches of radicchio (or any bitter lettuce)
2 large balls of burrata
Parmesan
Mike’s Hot Honey
Balsamic
Olive Oil (a lot)
Kosher salt
Fresh cracked black pepper
Flaked sea salt
Prepare the peaches: wash, slice in half, and remove the pit. Evenly coat all sides in olive oil and a pinch of kosher salt. Preheat grill to med/high and set aside.
Break down the bunches of radicchio by tearing off each lettuce leaf until you get to the center. Rinse in cold water and pat dry with clean dish cloth. Tear leafs into large bite size pieces. Set aside.
Prepare the basil: rinse in room temperature to cool water. Dry with salad spinner. Slice into long ribbons (here’s a helpful tutorial).
Grill the peaches: Start cut side down on the bbq. cook until deeply brown marks appear. Flip and cook until caramelized on the other side. Set aside to cool.
While peaches are cooling, spread radicchio and half of the basil onto a sheet pan in an even layer. Drizzle generously with olive oil, pinch of kosher salt, handful of finely grated parmesan, and the juice of half a lemon. Use your (washed) hands to coat each leaf evenly with the mixture.
Once peaches are cool enough to handle, cut into smaller sections and arrange evenly onto the sheet pan. Tear burrata balls into quarters and arrange evenly. Distribute the rest of the fresh basil evenly over the top.
Drizzle good balsamic vinegar and hot honey over everything. Add a generous amount of freshly cracked black pepper. Add more lemon and olive oil on top as needed. Sprinkle with flaked sea salt. Enjoy alongside grilled bread.
I seriously cannot wait for Sohla’s new book
I am ecstatic for Start Here by Sohla El-Waylly. If you’ve seen any of her videos, you know how skilled she is at breaking down technique. Every time I make one of her recipes, I feel like I gain a little nugget of knowledge in the process. I have no doubt this book delivers even more valuable lessons that lead to more kitchen confidence. Preorder now and get it October 31st!!!
Come hang out with me and enjoy the Best Sandwich Ever!!
Join me this Saturday, from noon to 2:00pm in Highland Park. For the very small price of $15, you can enjoy the Best Sandwich Ever, which happens to be vegetarian!!! DM for address or to preorder. Otherwise, I’ll be slinging them til they’re gone. Sandwich includes:
Homemade Focaccia
Miso Grilled Sweet Potato Planks
Pistachio Chimichurri
Gochujang Slaw
Hummus
Also, tickets are live for DINNERPARTY!!!!
Quick note: if you’re buying multiple tickets and you don’t yet know who you’re bringing, just skip the question that asks you for their names and information! I’ll follow up with you closer to the event once your guests are confirmed.
Okay, I think that’s enough for today! LMK how your sheet pan salads go and I hope to see at least some of you tomorrow!!
Happy Eating,
Mary