The second recipe of our summer picnic recipe series, Stu’s salad, is a fresh and light dish that screams summer picnic. The best part about this recipe is that it is simple to make, complimented with the perfect ingredients. It also packs and travels well, which is important when creating a menu for a picnic. Stu’s salad is one of Couloir’s Executive Chef, Wes Hamilton. With Wyomatoes as the main star, it’s sure to wow and satisfy any picnic-goer.
- 2 Wyocukes, peeled, seeded, thinly sliced on a bias
- 1 tablespoon rice wine vinegar
- 1 cup Wyobasil leaves, packed
- A couple pinches granulated sugar
- 2 large eggs
- 1 shallot, roughly chopped
- 2 garlic cloves, roughly chopped
- ½ lemon, juiced
- 1 tablespoon water
- 1 cup extra virgin olive oil
- Fleur de sel or kosher salt
- Fresh black pepper
- 4 Wyomatoes, sliced ¼-inch thick
- Sprinkle sliced cucumber with a tablespoon of vinegar and a bit of sugar. Mix well and let marinate. Add a little more vinegar or sugar to taste, if needed, but let it sit awhile so the sugar dissolves.
- Bring a pot of water to a boil. Blanch the basil for 10 to 15 seconds, then transfer to a bowl of ice water and submerge. Drain and put on a dish towel to dry a bit.
- In a blender, combine egg, shallot, garlic, lemon juice, basil and 1 tablespoon of water. Starting slowly, blend until completely incorporated. Turn blender to medium-high, and slowly add oil through the top of the blender. Aioli will begin to thicken and turn bright green. Reserve in a cooler.
- To present, spread aioli on platter. Arrange marinated cucumbers in a line on aioli and lay sliced tomatoes over cucumbers. Season with salt and fresh pepper.