D Jennings


United States

Profile Information:

About Me:
Moved to Charlotte last summer. Enjoying the farmer's markets, Slow Food Dinners, Farm to Table dinners at Poplar Ridge Farm and learning from Heidi Billotto and the chefs at the Gallery Restaurant/Ballantyne Hotel. They source locally grown food and it's great to see how they incorporate it creatively.
Favorite Foods:
Anything but offal ;-) I can also skip the nose, tail and hooves.

Comment Wall:

  • D Jennings

    Tomato, Corn, Mozz and Avocado Salad with Basil Pesto Vinaigrette:

    For the salad:

    10 ears corn, kernels removed

    1 lb fresh mozzarella, cubed (or use the small round balls!)

    4 medium haas avocados, diced

    1 1/2 pounds cherry or grape tomatoes

    A few quartered pieces of yellow and red heirloom tomatoes

    Method: Temove corn kernels and discard cobs. Sautee corn in a saucepan with 1tbs unsalted butter, and some S&P...for a few minutes to get rid of the raw taste. Toss the mozzarella with 1tbs basil pesto, for taste. Toss all the ingredients into a big bowl. Chill for a few hours. Dress the salad right before eating..so it doesn't get soggy! Season with S&P to taste.


    For the dressing:

    1 tbs prepared or fresh basil pesto

    1 tsp granulated sugar

    4 tbs red wine vinegar

    1/2 tsp ground sea salt + 1/2 tsp freshly ground pepper

    a few tablespoons of minced flat leaf parsley and fresh chives

    Method: Whisk above ingredients together, then stream in and whisk in 1/2 cup good olive oil.