Three is my lucky number since the 3rd grade : ) So it makes sense that I feel turning 33 will be a good year for me. For this birthday lunch, I wanted to go to Hillstone Restaurant. Many of you may also know it by its former name of Houston’s. It is a classy and respected eatery along the Embarcadero in San Francisco. I especially love coming here to have their Kale salad. It has a roasted peanut vinaigrette, which is to die for! I was so obsessed for this dish, that I scoured the internet and found someone who attempted to recreate it. The recipe is pretty good, but I always feel it isn't perfect yet. So coming back I get to determine what I am missing. Go ahead and give both a try. I'll finish with a Happy 33 to Me!
And so another year has come and gone. This year for my birthday, the gang headed over to Garibaldi’s in San Francisco’s Presidio Heights neighborhood for a little up-scale fare. At Garibaldi’s they had a watermelon and tomato salad on the menu that everyone wanted to taste. Now I have to tell you I’m a HUGE watermelon fan, more like a fanatic but not into raw tomatoes at all, just do something, anything to a tomato and I’ll most likely gobble it down. This salad actually rocked, the watermelon was so ripe and the tomato was a nice compliment to the dish as a whole. I liked it so much I went home and scoured the internet for a recipe that was similar. I found it on Epicurious.com and have posted it here for you, enjoy! Ingredients:
8 cups 1-1/4-inch chunks seedless watermelon (about 6 pounds)
3 pounds ripe tomatoes (preferably heirloom) in assorted colors, cored, cut into 1-1/4-inch chunks (about 6 cups)
1 teaspoon (or more) fleur de sel or coarse kosher salt
5 tablespoons extra-virgin olive oil, divided
1-1/2 tablespoons red wine vinegar
3 tablespoons chopped assorted fresh herbs (such as dill, basil, and mint)
6 cups fresh arugula leaves or small watercress sprigs
1 cup crumbled feta cheese (about 5 ounces)
1/2 cup sliced almonds, lightly toasted Preparation:
Combine melon and tomatoes in large bowl. Sprinkle with 1 teaspoon fleur de sel and toss to blend; let stand 15 minutes. Add 4 tablespoons oil, vinegar, and herbs to melon mixture. Season to taste with pepper and more salt, if desired.
Toss arugula in medium bowl with remaining 1 tablespoon oil. Divide arugula among plates. Top with melon salad; sprinkle with feta cheese and toasted almonds and serve.