s it nature or nurture that drives our flavor response to the seasons? Come summer, it just feels right to lean in to aromatic, colorful, delicate foods pulled straight from the earth or plucked from the tree. Mix and match fruits and veggies for a kaleidoscope of color and a burst of good health.

Pelican Grill & Bar Chef Marc Johnson

Spring Into Summer Salad – Serves 4

Charred Scallion Vinaigrette

  • ½ lb scallions, cleaned
  • ½ garlic clove
  • ¼ shallot, peeled
  • ¼ cup Champagne vinegar
  • 1 cup canola oil
  • Kosher salt and black pepper

Preheat grill to medium heat. Toss the scallions with a pinch of salt and drizzle of oil, just enough to coat. Grill scallions until charred. Place charred scallions, garlic, shallot and vinegar in a blender and blend on high. Drizzle in canola oil. Season to taste with salt and pepper. Can be refrigerated in an air-tight container for up to one week.

Carrot Hummus

  • 8 cups water
  • 4 cups diced carrots
  • 6 garlic cloves
  • ¼ cup tahini paste
  • 3 tbsp lemon juice
  • Kosher salt
  • ½ cup olive oil

Add carrots and garlic to a large sauce pot. Cover with the water, and bring to a boil. Simmer until carrots are tender. Strain. Place carrots and garlic in a food processor. Add tahini, lemon juice and salt, and pulse to combine. With the processor running, drizzle in olive oil and blend until smooth. Set aside.

For the salad

  • 4 cups baby arugula
  • 1 bunch baby carrots, thinly sliced
  • 4 radishes, thinly sliced
  • ½ cup fava beans, peeled
  • ½ cup strawberries, sliced
  • 1 cup pea tendrils
  • ¼ cup feta cheese, crumbled
  • ¼ cup scallion vinaigrette (see recipe)
  • ½ cup carrot hummus (see recipe)

In a large mixing bowl, combine arugula, carrots, radishes, fava beans, strawberries, pea tendrils and feta. Mix in vinaigrette, and toss. Season to taste with salt and pepper. To serve, spread a thin layer of hummus on a plate, and mound the salad on top. Garnish with extra strawberries and feta.

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