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Tricolor Salad

Kara and Steve Ross - Palm Beach Entertaining: Creating Occasions to Remember - Tricolor Soup  

   Power couple Steve and Kara Ross—he’s the CEO of the Related Companies and owns the Miami Dolphins; she’s a jeweler and accessories designer—combine their creative and entrepreneurial talents when conceptualizing a dinner party. After crafting a winning guest list, they focus on the details: mixing and matching layers of color and texture, incorporating found objects and serving healthful food, such as this tricolor salad with avocado, Gorgonzola, Kalamata olives, greens, strawberries and pecans.

   The recipe is featured in Palm Beach Entertaining, a beautiful coffee table book released in September by Rizzoli. All proceeds from book sales benefit the Children's Home Society of Florida.

 

Tricolor Salad

   The key to perfecting this salad is to cut all the ingredients to even, bite-sized pieces; it just adds to the visual impact. You can also assemble the salad in individual 3-inch round molds for an impressive presentation.

  Serves 6

  • 1 cup peeled, diced seedless cucumber
  • 1 pint cherry tomatoes, halved
  • 5 large strawberries, hulled and diced
  • ½ cup kalamata olives, halved and pitted
  • 1 whole avocado, peeled, pitted, and dicedTricolor Salad - Palm Beach Entertaning - recipe for dinner or starter
  • 1 yellow bell pepper, cored, seeded, and diced
  • Raspberry Vinaigrette (recipe follows)
  • 5 to 6 ounces arugula or mixed greens
  • ½ cup crumbled Gorgonzola cheese
  • ½ cup caramelized pecan halves

   In a large bowl, toss together the cucumber, tomatoes, strawberries, olives, avocado, and yellow pepper. Dress with ¾ cup of raspberry vinaigrette.

   In a medium bowl, toss the arugula with the remaining ¼ cup of vinaigrette.

   To serve, divide the arugula among 6 plates, top with the vegetable and fruit mixture, and garnish with the cheese and pecans.

 

Raspberry Vinaigrette

   Makes 3 cups

  • ½ cup extra-virgin olive oil
  • ½ cup raspberry vinegar
  • 1 pint raspberries
  • Juice of 4 small lemons (about ¾ cup)
  • Salt and freshly ground black pepper

   In a blender, combine the olive oil, vinegar, raspberries, and lemon juice and blend until smooth. Season with salt and pepper. Chill for at least one hour before serving; it will keep overnight. Leftover dressing can be stored in the refrigerator for up to 3 days. For a casual lunch, use it to create a fruity spinach salad topped with walnuts and fresh raspberries.

  

Photography by Jerry Rabinowitz


Palm Beach Entertaining - recipes, hostess tips, entertaining guide

En Fête
   Palm Beach’s best party secrets are found in the pages of Palm Beach Entertaining ($45), a beautiful coffee table book in celebration of Children’s Home Society’s twentieth annual Ultimate Dinner Party. The book, written by Annie Falk with contributions from Victoria Amory, Aime Dunstan and Palm Beach Illustrated’s Daphne Nikolopoulos, includes hosting tips and recipes from some of the area’s most well-known revelers. chsfl.org

 

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