Neha Sheth, a reader and self-described cheese fanatic from Los Angeles, requested a recipe for the seasonal burrata salad from Murano. The restaurant's version is a twist on the classic pairing of prosciutto and melon and makes for a bold blend of colors and flavors.
"I wanted to bring the classic flavor combination together with a modern take," says chef Kristi Ritchey. "And pink honeydew is so great right now."
The salad begins with thinly sliced pink honeydew -- or any sweet melon -- arranged in a pattern at the base of a plate. Top the melon with peppery arugula tossed in a light Champagne vinaigrette, then mound the salad with thinly sliced prosciutto. A wedge of fresh burrata cheese is nestled into the prosciutto and dressed with a little aged balsamic vinegar, extra virgin olive oil and coarse sea salt. A light sprinkling of candied pecans dots the almost-complete plate.
For extra color and flavor, finish the salad with a drizzle each of bright chive oil and rich, red vincotto. The chive oil brings a fresh -- and colorful -- herbal note to the presentation. And vincotto "is a nice vinegar alternative," notes Ritchey. "It brings acid to the plate but does not take away from the sweetness of the dish."
The shaking beef dish from Gingergrass in Silver Lake is a salad version of the Vietnamese entree. The dish, requested by reader Nicole Veirup in Sherman Oaks, works perfectly as a one-dish meal combining the hot, sauteed beef over a cool watercress salad.
Chef de cuisine Henry Nghe marinates strips of filet mignon in a traditional combination of garlic, soy sauce, fish sauce and sugar. Shortly before serving, he whisks together a light, ginger-garlic dressing that he tosses with a salad of crisp watercress and thinly sliced red onion. The beef is quickly sauteed in a wok or skillet until caramelized and aromatic, then arranged on the chilled salad and topped with chopped green onions.
For chef Corina Weibel of Canele, the flavors of Morocco serve as inspiration for her colorful beet salad, a vivid combination of red and gold beets tossed with baby carrots, tender bundles of mache (the salad green) and paper-thin slices of lemon. "The salad has a wonderful lemon flavor without being too tart," write readers Andrea Horwatt and Wendy Mitchell.
Roast the beets and blanch the carrots ahead of time and cool before assembling the salad. Use Meyer lemon slices when available; otherwise, quickly blanch thin slices of regular lemons to remove tartness. The dish is tied together with an aromatic cumin vinaigrette -- crushed cumin seeds with garlic, lemon juice and a hint of cayenne powder.
Begin text of infobox
Canele's beet salad
Total time: 1 hour, 40 minutes (including roasting time)
Note: Adapted from chef Corina Weibel of Canele. The recipe for the vinaigrette will make more than is needed for the salad. The vinaigrette will keep for 3 days, refrigerated.
3 small gold beets, trimmed
3 small red beets, trimmed