Mar'sel Summer Garden Salad Print
Written by Chef Michael Fiorelli   
MarselAt the newly opened mar’sel (Spanish for sea and French for salt) restaurant, located on a bluff overlooking the Pacific Ocean in Palos Verdes and part of the new Terranea Resort, Chef Michael Fiorelli has placed an emphasis in using local ingredients. And that doesn’t just mean visits to the local farms and farmers markets but his own chef’s garden right outside the front door. The garden – and menu – will change seasonally, with planting for fall already under way.


Herbs, fruits and vegetables grown in the garden include purple basil, Russian tarragon, French tarragon, watermelon, cantaloupe, yellow squash, cucumber, rainbow tomatoes, heirloom tomatoes, purple red beans, yellow onions, chives, sweet red onions, black beauty eggplant, purple eggplant, baby carrots, rainbow carrots, beets, curly parsley, nasturtium petals, culinary lavender, ghost white pumpkin, summer squash and sweet corn.

For gardeners with an abundance of tomatoes, zucchini, hearts of palm and basil (or cooks with the opportunity to gather these items), Chef Fiorelli offers us the following recipe:

Garden zucchini and hearts of palm salad with heirloom tomatoes, fresh hearts of palm and homegrown basil.

1 large zucchini peeled
1 # fresh hearts of palm
1 orange
1 lemon
1 avocado
½ cup pea tendrils (pea greens)
¼ cup basil leaves
3 heirloom tomatoes
1 teaspoon kosher salt plus more to taste
¼ cup organic extra virgin olive oil
Fresh cracked pepper

Core the tomatoes and slice them into bite size wedges. Slice both zucchini and the hearts of palm on a mandolin to the thickness of fettuccine pasta. After they have been sliced, lay vegetables flat on work surface and trim into slices the width of fettuccine. The idea is that the vegetables will resemble pasta. Add zucchini and hearts of palm to a clean mixing bowl. Add basil and pea tendrils, tomatoes, olive oil, zest and juice of one orange and one lemon. Season with salt and pepper to taste. Dice avocado and gently fold in. Distribute “pasta” evenly over 4 separate bowls, twisting the zucchini and hearts of palm to simulate fettuccine, while placing the other ingredients on top. Garnish with fresh basil leaves.