Quick and simple is how I like to cook, and summer salads always fit the bill. If you’re looking for something delicious and light to serve to guests this weekend, Union Cantina’s Executive Chef Scott Kampf has got you covered. The best part is every ingredient is in season and easy to find at any farmstand. Add grilled chicken or shrimp, and voila, it becomes the perfect main dish.
Avocado and Hearts of Palm Salad (serves 2)
Oregano Vinaigrette
3 tablespoons chopped fresh oregano
1/4 cup aged white wine vinegar
Juice of 1 fresh lime
2.5 cups vegetable oil
Place oregano lime juice and vinegar in a blender then slowly add oil then salt and pepper to taste
For the Salad
1 cup heirloom grape tomatoes cut in half the long way
1 cup fresh corn off cob
2 cups Hearts of Palm cut into 1/4-inch circles
2 avocados diced
2 tablespoons dressing
In a large mixing bowl place, all ingredients lightly toss with dressing then serve
From their spicy guava baby back ribs to deconstructed enchiladas, Union Cantina offers modern Mexican with a twist. Co-owners Ian Duke and David Hilty, (also owners of Southampton Social Club), along with Kampf continue to innovate with their inspired and constantly evolving menu. Open all year, enjoy live music, daily specials and outdoor games (up until it snows!). And don’t forget the 400 Rabbits tequila bar, a tribute to Mexican folklore of two Aztec Gods and their offspring, (known as the 400 Rabbits), housing over 100 different tequilas.
Union Cantina, 40 Bowden Square, Southampton.
