If there’s one food that really captures the philosophy of healthy eating, it’s salad. Great as an entrée, fresh fruits and vegetables are perfect when tumbled into a bowl and enjoyed in the raw. From a variety of lettuce to berries, corn, cucumbers, peppers, peas, tomatoes, toasted nuts, beans, and meats, a flavorful salad will tingle your taste buds and satisfy your appetite. Some local chefs give us their best take on this ideal one-bowl meal. MARIA DESIDERATA MONTANA

Port Poached Pear and Arugula Salad, Walnuts, Salami Gentile Gorgonzola, Honey-Thyme Vinaigrette by executive chef Tony DiSalvo of Jack’s La Jolla

For the port poached pears:


12 pcs dried pears


2 cups port


2 pcs star anise


6 pcs cardamom


2 pcs cinnamon


1 tbsp black pepper

Combine pears and port in a saucepan. Combine all spices and make a sachet with cheesecloth to hold the spices. Combine with pears and port and simmer over medium heat for 30 minutes. Allow to cool in port. Remove from liquid and reserve.

For the honey-thyme vinaigrette:


1/4 cup sherry vinegar


1/4 cup honey


1/4 cup grape seed oil


1 tbsp thyme leaves

For the salad:


12 oz arugula


28 toasted walnut halves or 1/2 cup walnut pieces 


28 thin slices salami or soppresata


4 oz Gorgonzola or any good quality bleu cheese

On each plate, arrange 3 pieces of the poached pears. In a bowl, combine the Arugula and half of the vinaigrette, season with salt and pepper, and toss well to coat all the leaves. Place on top of the pears. Top with the walnuts and slices of salami. Shave bleu cheese and place shavings on top of salad.

Serves 4

Paradise Salad by executive chef Christopher B. Sayre of Paradise Grille in Flower Hill Promenade

Ingredients:


1 semi-ripe mango


1 Euro seedless cucumber


1 can of hearts of palm


2 cups of candied macadamia nuts


32 oz sweet spring lettuce mix

For the passion fruit vinaigrette:


8 oz jar of passion fruit puree


1/4 cup honey


1 tsp salt


1 tsp ground coriander seed


1 tbsp lemon juice


1 small piece of minced fresh ginger


1 clove of fresh minced garlic


2 cups of vegetable oil


1 tbsp vanilla extract

Put all ingredients except oil in a blender. Mix on medium speed. Slowly add in oil, continuing to blend. Add 1/4 cup of water if needed for consistency.

For the candied macadamia nuts:


1 cup of water


1 cup of sugar


2 cups of whole macadamia nuts

Place water and sugar in saucepan on medium heat, stirring until caramelized. Add macadamia nuts, mix, and spread onto a baking pan. Place in fridge until cool.

To plate: Peel mango and julienne cut. Peel cucumber and julienne cut. Julienne cut hearts of palm. Place lettuce in large bowl and combine with mango, cucumber, and hearts of palm. Add 1 cup of passion fruit vinaigrette and toss gently. Place 8 oz. of mixed salad on plate. Garnish with candied macadamia nuts.

Serves 3-4

Insalata di Bietole e Gamberi (roasted red and yellow beets topped with fennel and
grilled shrimp and finished with extra virgin olive oil) by executive chef
Victor Ibarra of Vigilucci’s Osteria in Oceanside

Ingredients:


1 medium red beet


1 medium yellow beet


3 oz thinly sliced fennel


1 oz shaved Parmigiano-Reggiano


6 tiger shrimp


olive oil


salt and pepper

Preparation: Season beets with olive oil and salt and pepper. Bake in the oven at 375 degrees for 45 minutes or until tender. Cool in an ice bath or in the refrigerator. Season shrimp with oil, salt, and pepper, and grill them before placing in the refrigerator. When the beets and shrimp cool, thinly slice the beets and cover the base of the plate, alternating with red and yellow beets. Place the thinly sliced fennel on top of the beets and drizzle extra virgin olive oil and salt and pepper. Place three shrimp per plate and garnish with shaved Parmigiano-Reggiano.

Serves 2