1 hour

serves 6

Spicy Mint Chimichurri:
  * 1/2 cup extra-virgin olive oil
  * 2 Tbs fresh lime juice
  * 2 Tbs fresh lemon juice
  * 1/2 cup chopped fresh mint leaves
  * 2 Tbs chopped fresh cilantro
  * 2 Tbs chopped fresh flat-leaf parsley
  * 1 tsp chopped shallot
  * 1 Tbs chopped garlic
  * 3/4 tsp red pepper flakes
  * salt to taste

In a food processor, combine all of the ingredients and process until smooth.


Summer Fruit Salad:
  * 1 cup chopped watermelon, seeds removed
  * 1 cup chopped fresh pineapple
  * 1 cup chopped fresh cantaloupe
  * 1/4 cup seedless green grapes, halved
  * 1/4 cup seedless red grapes, halved
  * 1/2 cup diced roasted red peppers

  - In a large bowl, combine all of the ingredients.
  - Add the chimichurri sauce aand mix well to coat the fruit.  Cover and refrigerate for 30 minutes to marinate the fruit.


Spinach Salad:
  * 6 cups chopped baby spinach
  * 3 Tbs extra-virgin olive oil
  * juice of 1 lemon, or to taste
  * salt and pepper to taste

Place the spinach in a large bowl and toss with the oil.  Add the lemon juice and salt and pepper to taste, and toss again.


To serve:

Divide the spinach among the serving plates.  Arrange the fruit mixture on top of the spinach and garnish with 
  * 1/2 cup grated Gouda cheese


source: Top Chef the Cookbook, Sam

tags: vegetarian