Whole Foods Market Fridays every Friday at 2 p.m. at The New York Botanical Garden. This week Mitchell Madoff shows off three great summer salads complimented with some locally raised, grass-fed beef steaks. For this recipe: http://www.nybg.org/images/video/Steak_Summer_Salad.jpg For more information visit NYBG.org Arugula, Blueberry and Feta Salad 3 tablespoons white balsamic vinegar 2 teaspoons honey Kosher salt and pepper 1/3 cup olive oil 4 generous cups wild arugula 5 ounces feta, cut into ?" cubes 1 cup blueberries 2 scallions, green and white parts thinly sliced In small bowl, whisk together vinegar, honey, kosher salt and cracked black pepper. Add olive oil in a slow steady stream, whisking constantly. Taste; adjust for seasoning. In medium bowl, gently combine arugula, feta, blueberries and scallions. If necessary, re-whisk vinaigrette; drizzle 1/3 cup over salad and toss to coat. Taste salad and add more dressing, if desired. Panzanella Salad This is a great way to use up day old bread. If the bread is fresh, simply cube it and spread out on a baking sheet. Toast 3-5 minutes at 250?F, or until the pieces feel "stale." 1/2 loaf sturdy country bread (about 1 pound), cubed into 1" pieces 5 ripe, but still firm, tomatoes of varying shapes and colors 1/4 cup red wine vinegar 1/2 lemon, juiced 1 large shallot, peeled and finely chopped 2 cloves garlic, peeled and finely chopped 1? teaspoons chopped fresh oregano 1/4 teaspoon red pepper flakes kosher salt cracked black pepper ? cup extra virgin olive oil 30 fresh basil leaves, torn Place stale bread cubes in medium bowl. On cutting board, core and halve tomatoes; using spoon (a serrated grapefruit spoon would be great), remove seeds into a small bowl. Cube tomatoes. Place fine mesh strainer over bowl of bread cubes. Pour in seeds, pressing to extract all juices; discard seeds. Toss bread cubes with tomato juices to moisten. You want the bread to be moist enough to absorb the dressing, but not soggy. In the same bowl that held the tomato seeds, whisk together red wine vinegar, lemon juice, oregano, red pepper flakes, chopped shallot, garlic, salt and pepper. Slowly drizzle in oil, whisking constantly. Taste and adjust seasonings. Add tomatoes, vinaigrette and basil to bread bowl. Toss mixture together until completely coated. Let sit 10 to 20 minutes, before serving.
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