Ready to discover Ireland in your own kitchen? With A Return to Ireland: A Culinary Journey from America to Ireland, renowned chef Judith McLoughlin has captured the soul of Irish cooking – from hearty Irish staples to classic comfort foods and so much more. Featuring over 100 recipes, including this recipe for rosemary chicken, the cookbook will bring you on a culinary journey from the Irish-American immigrant recipes to the flavors of modern Ireland.
Southern Summer Solstice Salad
Serves 6
Salad Ingredients
1 pound of peaches (peeled and sliced in wedges)
1 pound heirloom tomatoes (cut into 1-inch chunks)
1 cucumber (skin removed, halved lengthwise and sliced)
1 pound watermelon (skin remove and sliced in cubes)
12 basil leaves (torn)
4 ounces feta cheese (crumbled)
Dressing Ingredients
2 tablespoons lemon juice with zest of one lemon
1 tablespoon white wine vinegar
1/3 cup of shallots (minced)
5 tablespoons olive oil
Kosher salt and freshly ground black pepper.
12 mint leaves (chopped)
Directions
1. In a bowl, whisk together the shallots, lemon juice and zest and the white wine vinegar. Whisk in the olive oil in a slow and steady stream. Stir in the mint and season with salt and pepper, and set aside.
2. Prepare the cucumbers and toss them in with half of the lemon and mint vinegar dressing.
3. Slice the peaches, tomatoes and watermelon and toss them in the remaining lemon vinegar dressing.
4. To assemble the salad, combine the peaches, tomatoes, and the cucumber on a large platter. Sprinkle over the feta cheese, and then the basil.
