Dish with Diane: Chef Franklin Becker’s Market Salad

Dish with Diane: Chef Franklin Becker’s Market Salad
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Dish with Diane: Chef Franklin Becker’s Market Salad
Jane Bruce

Dish with Diane: Chef Franklin Becker’s Market Salad

Dish with Diane — a series all about getting healthy and delicious foods right from world-class chefs themselves, brings you this delicious salad. This dish takes advantage of the abundance of summer produce available at your local farmers market; it uses heirloom tomatoes, cantaloupe, and fresh herbs like mint and parsley.

Click here for more Dish with Diane: Chef Inspired Healthy with Franklin Becker. Or click here to watch the video.

4
Servings
479
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1 small onion
  • 1 Teaspoon honey
  • 1 Ounce white balsamic vinegar
  • 1 Ounce lemon juice
  • 2 Ounces extra virgin olive oil, plus more for grilling the onions
  • Sea salt, to taste
  • Fresh black pepper, to taste
  • 6 Ounces heirloom tomatoes, different varieties, quartered
  • 3 Ounces cantaloupe, ½-inch dice
  • 8 Ounces baby arugula
  • 2 Ounces piquillo peppers, seeded, julliened
  • 1 Ounce Kalamata olives, pitted
  • ¼ Ounce mint leaves, picked
  • ¼ Ounce parsley leaves, picked

Directions

Peel the onion and slice it into four equal pieces width-wise. Toss the onion with some salt and a little olive oil. On a preheated grill, place the onion slices on aluminum foil and grill both sides until fully cooked but still together. Remove the onions from the grill and set them aside to cool.

Make the dressing by mixing the honey, white balsamic vinegar, and lemon juice together. Add the olive oil, salt, and pepper. Set the dressing aside.

To plate, toss the onions with all of the remaining ingredients together in a bowl and season with salt and pepper. Dress the salad (you might not need all the dressing) and serve.

Nutritional Facts

Total Fat
22g
31%
Sugar
10g
11%
Saturated Fat
3g
13%
Cholesterol
10mg
3%
Carbohydrate, by difference
61g
47%
Protein
12g
26%
Vitamin A, RAE
56µg
8%
Vitamin C, total ascorbic acid
10mg
13%
Vitamin K (phylloquinone)
13µg
14%
Calcium, Ca
31mg
3%
Choline, total
26mg
6%
Fiber, total dietary
2g
8%
Folate, total
26µg
7%
Iron, Fe
1mg
6%
Magnesium, Mg
49mg
15%
Manganese, Mn
1mg
56%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
153mg
22%
Selenium, Se
8µg
15%
Sodium, Na
522mg
35%
Water
67g
2%
Zinc, Zn
1mg
13%

Salad Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Salad Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Salad Wine Pairing

Salads with vinegar-based dressings don't go well with wine. Albariño, torrontés, or riesling with seafood or poultry salads in mayonnaise- or cream-based dressings; pinot gris/grigio, sauvignon blanc, sémillion, or grüner veltliner with salads with lemon juice-based dressings.