Sonoran Desert Summer Harvest Salad

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Sonoran Desert Summer Harvest Salad

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Ingredients

1 Ea Trout Skin Remove Scales
½ C Sonoran Wheat Berries soak
1 Ea Watermelon Radish Wash
10 -12 EA cherry tomatoes Wash
¼ - ½ EA Ripe plantains or Banana, Slice in Medallions
½ C passion fruit juice
2 tsp White Balsamic
1 tsp lime juice
1 tsp raw sugar
1/8 tsp Salt
¼ C pea tendrils
  • Medium

Ingredients

Directions

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This is wonderfully colorful, light and refreshing summer salad recipe, a perfect compliment to any summertime meal.

The recipe was provided by Chef Danielle Leoni of The Breadfruit & Rum Bar, an award winning Caribbean restaurant in Phoenix , Arizona.

How to Prepare the Salad:

  1. Remove the scales from the trout skin. Pat dry. Sprinkle with sea salt. Dehydrate at 120 degrees for 4 hours or until crisp. Store at room temp.
  2. Cook the Sonoran wheat berries in boiling water for 30 minutes or until tender. Drain and discard the water. Chill the wheat berries and set aside.
  3. Slice the watermelon radish paper thin using a mandoline. Store in water in the refrigerator for around 30 minutes or until crisp.
  4. Cut the cherry tomatoes in half and set aside.
  5. Slice the ripe plantain or banana into medallions.
  6. Whisk together the passion fruit juice, white balsamic, lime juice, raw sugar, and salt.
  7. Toss together all the ingredients, except the trout skin.
  8. Garnish with trout skin and pea tendrils.
Sonoran Desert Summer Harvest Salad
Sonoran Desert Summer Harvest Salad
Sonoran Desert Summer Harvest Salad
Sonoran Desert Summer Harvest Salad
Sonoran Desert Summer Harvest Salad
Sonoran Desert Summer Harvest Salad
Sonoran Desert Summer Harvest Salad
Sonoran Desert Summer Harvest Salad
Sonoran Desert Summer Harvest Salad
Sonoran Desert Summer Harvest Salad

 

Danielle Leoni

Hailed as a champion of sustainability and green restaurant innovation, Chef Danielle Leoni has distinguished herself with an avant-garde approach to blending the best of the Southwest with the tropical traditions of Jamaica.

Chef Leoni has spent over a decade exploring the islands of the Caribbean and immersing herself in seaside food cultures with a keen eye on responsible fishing practices. Over the past 12 years, under Chef Leoni’s stewardship, The Breadfruit and Rum Bar has introduced an entirely new cuisine to Arizona while redefining perceptions of tropical and green dining.

Nationally recognized as a culinary leader implementing sustainable change within our food system, she travels the nation speaking about ecological and social sustainability through the lens of food. She is a member of the Monterey Bay Aquarium’s Seafood Watch Blue Ribbon Task Force, a board member of Slow Food Phoenix, represents the James Beard Foundation Impact Programs in seafood sustainability and women’s leadership and most recently is consulting for a cutting edge sustainable shrimp agriculture company helping to educate chefs about sustainable seafood and break the negative
stigma around farm shrimp.

Chef Leoni has amassed numerous accolades and awards including recognition as a Semifinalist for the James Beard Foundation’s “Best Chef: Southwest” 2020 along with considerable print, TV and radio features over the past decade. She holds an Executive Master of Sustainability Leadership and BA in Political Science from Arizona State University. Her passion for creating positive change has most recently manifested as Big Marble Organics, an Arizona carbonated beverage company rooted in shaping sustainable supply chains across the globe. Big Marble Organics is the only certified fair trade and organic ginger beer in the US.

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