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Walla Walla Sweet Onion Salad with Anchovy Vinaigrette: By Chef Charles Ramsayer, Ray’s Boathouse Cookbook Serves 4

• 1 pound Walla Walla sweet onions
• 1 cup Anchovy Vinaigrette (recipe follows)
• 2 Heirloom tomatoes, such as Marvel Stripe or Brandywine
• 1 head frisee’, quartered
• 1 tablespoon shopped chives

Cut onions into 1/8 inch rings. In a large bowl, combine onions with Anchovy Vinaigrette to coat evenly. Cut tomatoes into 6 wedges each, to yield 12 wedges. Place 3 wedges in a loose triangle on each of 4 salad plates. Place a frisee’ quarter in the center of each tomato triangle. Pile onions on top of frisee’. Garnish with chopped chives. Serve immediately.

Anchovy Vinaigrette

• 1/4 cup white balsamic vinegar
• 1 teaspoon Dijon mustard
• 5 anchovy fillets
• 3/4 cup canola oil
• 2 teaspoons mustard seeds
• 2 teaspoons freshly chopped chives
• Kosher salt to taste
• Freshly ground black pepper to taste

In a blender, combine vinegar and mustard and blend for 10 seconds. Add anchovy fillets and blend until smooth, about 30 seconds. With the blender running, add canola oil in a slow, steady stream and process until emulsified. If the vinaigrette becomes too thick, add a tablespoon or so of water as needed. Remove container from the blender and stir in mustard seeds, chives, salt and pepper. Yields about 1 cup.

Nectarine-Basil Relish - makes 4 - 6 servings. From Tom Douglas: Seattle Kitchen Cookbook

"This is a very simple relish and a great way to feature perfectly ripe summer fruit. You could substitute peeled peaches for the nectarines."

• 3 Nectarines, pitted and thinly sliced.
• 1/3 cup thinly sliced fresh basil
• 1 tablespoon honey
• 1 tablespoon fresh lemon juice
• 1 tablespoon extra virgin olive oil
• Kosher salt and freshly ground black pepper.

In a bowl, combine the nectarines, basil, honey lemon juice, and oil, tossing well to coat. Season with salt and pepper. Serve at room temperature.

This relish was served over the beautiful Albacore tuna found at the Edmonds Saturday Market. Pair with Farm Boy Viognier!