Lazy, Hazy, Crazy Days of Summer Salad
Plated
SRQ DAILY FRESHLY SQUEEZED CONTENT EVERY MORNING
THURSDAY SEP 20, 2018 |
BY CORI SPRUIELL
As each day on the Gulf Coast finds the sizzling Florida sun beating down relentlessly, it can be difficult to find an entrée that satisfies without incapacitating. However, Ophelia’s on the Bay offers a respite from the oppressive heat in the form of its organic beet and Vermont chevre salad. With vibrant color and tantalizing flavors, the entrée-style salad is clean and refreshing, yet filling; the ideal dish for these warm yet waning days of summer.
Built on a base of sweet, tender red beets and Vermont Creamery chevre, or goat’s milk cheese, these familiar tastes are enhanced with a surprising blend of Yuzu honey, pistachio oil and aged balsamic vinegar. Sprinkled with golden raisins and fresh sweet basil, Ophelia’s on the Bay blends a remarkable medley of sweet, earthy, tangy flavors to create a dish that may even stave off daydreams of autumnal temperatures.
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