JAX Exchange - Fall 2026 - Magazine - Page 57
G O L D E N STAT E SA L A D
Ingredients
Basil Vinaigrette
• ¼ cup packed fresh basil leaves
• 1 tablespoon 昀氀at-leaf parsley
• 1 tablespoon champagne vinegar
• 1 teaspoon fresh lemon juice
• ½ teaspoon Dijon mustard
• ½ teaspoon honey
• 3 tablespoons extra-virgin olive oil
• ¼ teaspoon kosher salt
• Freshly ground black pepper, to taste
Salad
• 1 large heirloom tomato (about 10–12 ounces), cut into wedges
• 1 Persian cucumber, sliced into ¼-inch rounds
• 1 ripe white peach, sliced into wedges
• 2 tablespoons thinly sliced shallot
• 2 tablespoons torn fresh basil
• 1 tablespoon chopped fresh chives
• 2 tablespoons toasted Marcona almonds, roughly chopped
• Maldon Flaky sea salt
• Freshly cracked black pepper
• Extra-virgin olive oil, for 昀椀nishing
Method
1.
In a blender or food processor, combine the basil, parsley, champagne vinegar, lemon juice, Dijon mustard,
honey, salt, and a few grinds of black pepper. Blend until smooth. With the machine running, slowly drizzle in
the olive oil until emulsi昀椀ed.
2.
On a serving platter or two individual plates, arrange the tomato wedges, cucumber slices, peach wedges, and
shallots. Sprinkle lightly with 昀氀aky sea salt and let stand for 5 minutes to allow the tomatoes to release some
of their juices.
3.
Spoon the basil vinaigrette over the salad. Scatter with the torn basil, chives, and toasted Marcona almonds.
Finish with freshly cracked black pepper and a light drizzle of extra-virgin olive oil.
Chef Tip
For the best 昀氀avor, let the tomatoes and peaches come to room
temperature before serving, while keeping the cucumbers chilled for
a refreshing contrast. Dress the salad just before serving to preserve
the fresh textures and vibrant colors.
JAX EXCHANGE
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