Summer Recipes

A Savory-Sweet Salad by Chef Aaron Bedard of Oregon’s Stephanie Inn

Chef Aaron Bedard

Chef Aaron Bedard helms the kitchen of the picture-perfect Stephanie Inn resort in Cannon Beach, Oregon. Whether you’re looking for a summer getaway or staying close to home, Chef Bedard shares his culinary inspiration with this elegant, next-level salad featuring fresh strawberries and herbed chèvre. stephanieinn.com

This recipe calls for some prep-ahead ingredients, but you’ll wind up with extra dressing and salad toppings for additional servings. You can substitute store-bought ingredients, but if you want to make it all from scratch, here’s what makes this salad so delicious:

Pickled Onions

Ingredients

  • 2 red onions, thinly sliced
  • ¼ cup sugar
  • ½ cup Champagne wine vinegar
  • ¼ cup water

Directions: Place onions into a heat-proof container or jar. Combine sugar, vinegar, and water into a pot, and bring to a boil. Pour over onions and cover. Place in fridge, and leave to marinate 8 hours.

Citrus Vinaigrette

Ingredients

  • 2 lemons, zested & juiced
  • 1 orange, zested & juiced
  • ½ cup honey
  • ½ cup Champagne wine vinegar
  • 1 small shallot, minced
  • 2 cups canola oil
  • Salt to taste

Directions: Combine all ingredients in a blender or food processor, and blend until fully incorporated. Add salt to taste. Jar or bottle, and chill until ready to serve.

Herbed Chèvre

Ingredients

  • 1 cup chèvre, softened
  • 1 teaspoon parsley, minced
  • 1 teaspoon chives, minced
  • 1 lemon, zested
  • 2 tablespoons honey

Directions: Combine chèvre, parsley, chives, and orange zest in a bowl. Add honey, and whip until well-combined.

Strawberry & Chèvre Salad (Serves 2)

Ingredients

  • 1 heaping cup fresh micro or baby arugula
  • 2 tablespoons citrus vinaigrette
  • 4 strawberries, cut into quarters
  • ¼ cup herbed chèvre
  • ¼ cup pickled onions
  • 2 tablespoons toasted pistachios

Directions: Toss arugula with Citrus Vinaigrette, and put on two plates. Using two spoons, quenelle or form the soft cheese into 2 egg-shaped scoops, and place one upon each plate, next to the greens. Garnish with pickled onions and toasted pistachios.

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