Your New Favorite Summer Salad

Sure, cozying up to the oven while dinner roasts in the oven sounds great in the wintertime, but in the summer, it's nice to beat the heat with something fresh, light, and cool. Throwing a big pot on the stove to simmer right along side it just doesn't have the same appeal this time of year. But finding a recipe for something delicious and nutritious can be time-consuming, and the beach is calling your name.

Need a recipe that's easy-peezy-blood-orange-squeezy? Don't sweat it - we've got you covered. 

Everett's Head Chef, Sean, is sharing the super secret recipe for his famous Arugula and Watercress Salad. From tangy blood orange puree, sweet honey, and fresh greens - this summer salad is sure to satisfy your sweettooth without softening that bikini bod. 

Here's what you'll need:

  • 4 | Shallots
  • 2 | Garlic Cloves
  • 3 | Sage Sprigs
  • 2 | Mint Leaves
  • 2 cups | Blood Orange Puree
  • 1/2 cup | Apple Cider Vinegar
  • 1/4 cup | White Balsamic or White Wine Vinegar
  • 1/4 cup | Lemon Juice
  • 3 tbsp. | Honey
  • 2 1/2 cups | Canola Oil
  • 1 cup | Arugula
  • 1 cup | Watercress
  • 1 | Granny Smith Apple
  • 1/2 Cup | Dried Cranberries
  • 1/2 Cup | Pine Nuts
  • 1/4 Cup | Goat Cheese

Sautee garlic, shallots, and herbs in medium sauce pan. Let cool. Place all ingredients (except for canola oil) in blender and blend until smooth. Gradually add in canola oil until emulsified together. Season with salt and pepper. Drizzle over fresh arugula and watercress. and top with dried cranberries, pine nuts, fresh sliced apple, and goat cheese.