[Food Series] Watermelon Burrata Salad with Dijon Vinaigrette

Summer is in full swing here in Los Angeles and our fridge has been stocked with a never-ending supply of watermelon for going on 3 weeks now! Not that eating it off the rind ever gets old, but it's so fun to experiment and come up with different presentations. Here's a great way to spruce up a watermelon! A simple summer salad that's elegant enough to serve for company. Enjoy!

Ingredients

1/4 of a baby Watermelon

1 ball Burrata Cheese

2 baby Tri-colored Bell Peppers

3 cups Baby Arugula

2 tablespoons Whole Grain Mustard

1/4 cup Olive Oil

2 tablespoons Rice Wine Vinegar

This summer salad is SO simple! Cut the watermelon off of the rind and cut it into large chunks. Slice the bell peppers and halve the ball of burrata cheese. On a platter, pile on the arugula, then arrange the watermelon, bell peppers and burrata cheese on top of the bed of arugula. In a measuring cup, add the rice wine vinegar, whole grain mustard and olive oil and whisk until it has emulsified, then drizzle the dijon vinaigrette over the entire salad. Serve and enjoy!

[Food Series] Orange Cilantro Yellowfin Tuna Salad

While most of the country is praying for spring, here in Los Angeles, we are going through a heat wave coupled with the violently dry Santa Ana winds which have been gusting up to 100 mph. The wildfire season has officially started and it's being exacerbated by the fact that we're in a drought. All of this to say, it certainly feels like summer here! So, in an attempt to beat the heat and welcome this weather with open arms, we decided to fire up the grill and what was born was a delicious and simple summer salad! Enjoy!

Ingredients

3 Yellowfin Tuna Steaks

2 Green Onions

A plethora of fresh Spinach

1 cup Grape Tomatoes

2 Oranges

A handful Cilantro

Dressing

1/4 cup fresh-squeezed Orange Juice

1 tablespoon Sesame Oil

1 tablespoon Rice Vinegar

Salt & Pepper

Fire up the grill and allow it to get hot. Meanwhile, lightly coat the Yellowfin Tuna steaks with a drizzle of sesame oil, salt and pepper. Chop the green onions, grape tomatoes, cilantro and peel and slice one of the oranges. In a measuring cup, combine the dressing ingredients with a whisk. Place the tuna steaks on the grill for 5 minutes, then flip and cook for another 5 minutes. In a large serving bowl, pile up a huge helping of fresh spinach, sprinkle the green onions, grape tomatoes, orange slices and cilantro, then toss it lightly with the dressing. Arrange the tuna steaks atop the salad and dig in! I served this with my favorite summertime side dish, Cacık, a cold yogurt and cucumber soup! Enjoy!