It’s time for episode 3 of TV Dinner on ulive and this is one of my favorites, because Sarma Melngailis has fast become one of my most favorite people. For the uninitiated, Sarma is the founder of One Lucky Duck, proprietress of NYC restaurant Pure Food and Wine and the author of two cookbooks. She is one of the pioneers of the raw food movement and while her credentials are super impressive, it’s her infectious energy that I love.
Her warmth, her glow — it’s from all that yummy green juice she drinks! I actually made her favorite green juice recipe when she came over and it was divine. If she lets me, I’ll share it with you guys too.
For now, enjoy one of her restaurant’s signature dishes: the heirloom tomato, fennel + avocado pressed salad. It is delightful and fresh and sweet and amazing — just like her. And it was so easy to make. Just think: you can bring one of NYC’s hottest restaurants right to your kitchen.
If you’re interested in how food affects your health, where your food comes from and the politics behind some of it, you should follow her on Twitter. Homegirl is SMART. I love that she can tell you why eating raw and/or vegan is so good for you. And if you love dogs even half as much as I do then you’ll love her instagram feed, full of adorable snapshots of her “One Lucky Puppy” Leon.
Sarma’s Heirloom Tomato, Fennel + Avocado Pressed Salad
Ingredients
- 1/2 cup capers, smashed
- zest of 1 lemon
- black pepper
- 1 cup extra virgin olive oil
- 2 fennel bulbs, cored + thinly sliced
- 6 large heirloom tomatoes, diced into 1-inch pieces
- 2 shallots, minced
- 1/4 cup pistachio nuts, roughly chopped
- 1 handful mint, roughly chopped
- 1 handful basil, roughly chopped
- 1 handful basil, roughly chopped
- juice of 1 lemon
- 3 TBSP macadamia nut oil
- 2 ripe avocados, peeled, pitted + chopped
- sea salt + pepper
Instructions
- Combine first 4 ingredients in a bowl to the make the dressing, and set aside.
- In a large mixing bowl, combine the rest of the salad ingredients and season lightly with salt + pepper.
- Add dressing and toss gently.
- Optional: place wide ring mold in center of plate and fill to serve.
A Recipe From Jamie Shupak | www.thetvdinner.com
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