Willcox Salad - Tucson News Now

Willcox Salad

Posted: Updated:
  • What's Cooking NowMore>>

  • Favorite Recipe Collections

    Favorite Recipe Collections

    Check here for the full archive of recipe collections.
    Check here for the full archive of recipe collections.
  • Savory pies

    Savory pies

    Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
    Stuffed with meats, veggies or cheeses, savory pies are a favorite on kitchen tables around the world. Dig in and check out this variety of recipes.
  • Graham cracker classics

    Graham cracker classics

    Check out this collection of ways to use graham crackers, a snack time favorite and classic ingredient in desserts.

What's For Lunch? 

Willcox Salad

Chef Bruce Manson - Canyon Cafe

Loews Ventana Canyon

 

  • Willcox tomatoes            2 each
  • Whole Beets                   2 each
  • Buffalo Mozzarella          1 each
  • Wild Arugula                   6 oz.
  • Extra virgin Olive Oil       2 ½ TBSP
  • Cracked Black Pepper     to taste
  • Seasalt or Kosher Salt    to taste

Preheat oven to 350 degrees. 

Drizzle the cleaned beets with ½ tbsp of olive oil and season with 1 teaspoon salt.  Cover with foil and roast until tender for about 45 minutes to 1 hour.  When tender uncover and allow to cool. 

While the beets are cooling slice thin the mozzarella and the tomatoes.  When the beets are ready slice thin as well.

Going around the plate layer the salad starting with the beet, mozzarella and tomato and repeat around. Season the plate.  Toss the Arugula with 1 tbsp of olive oil and season with cracked black pepper and sea salt.  Place the Arugula in the middle of the salad.  Drizzle the remaining extra virgin olive oil around the plate.

Recipe yields two salads.

Powered by WorldNow