AUGUST: CHEF'S RECIPE

In the spirit of the summer, Chef Jason of Cafe del Rey in Marina del Rey is pleased to share with you the secrets to his famous heirloom tomato salad with yellow watermelon and micro basil recipe!

Chef says, "One of my previous chefs and I came up with the combination of tomato and watermelon while on a guest chef event in Hawaii several years ago. We actually did it as a canapé with king crablegs. It was a wonderfully refreshing and beautiful marriage of flavors, perfect for a summer day in Hawaii. The dish evolved into a salad after we realized that the crab didn't really add anything to the dish... sometimes less is more. As heirloom tomatoes and yellow watermelon share the same growing season, this dish is always one I look forward to enjoying in the summer, and I hope you will too! We love to get our watermelon from the farmer's market, and our heirloom tomatoes from scarborough farms, which is a local small family owned farm."

Try it at home, and let us know how it turns out!

Heirloom Tomato and Yellow Watermelon Salad
Ingredients:
Serves 1
1 ea. Heirloom tomato (baseball size)
4 oz. Yellow seedless watermelon
1 tsp. Micro basil
2 oz. Aged sherry vinegar
1 oz. Extra virgin olive oil
2 tsp. Toasted coriander
2 tsp. Minced tarragon
2 tsp. Honey
2 tsp. Whole grain mustard
Salt and pepper to taste

Slice the watermelon and tomato into 2 inch slices. Combine all other ingredients except the micro basil in a mixing bowl, and whisk until incorporated. Add tomato and watermelon, and toss until evenly dressed. Assemble salad by stacking the watermelon and tomato, alternating them. Garnish with micro basil. Enjoy!

More information visit: http://www.cafedelreymarina.com/executive_chef.htm