Jan Norris: Food and Florida

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Lazy Loggerhead/Oceanside Market Salsa Recipe

November 23rd, 2008 · 6 Comments

Jan and salsa

Jan and salsa

     LAKE WORTH — Surprise!! It worked! The recipe I adapted for a fruit and veggie salsa from the Lazy Loggerhead Cafe in Jupiter, and demonstrated for visitors to Saturday’s Oceanside Farmer’s Market surprised even market manager Peter Robinson. He was dubious when I began with a canteloupe, then added all sorts of fruits and vegetables. Read on for the recipe.

The flavor proved Peter wrong — I have a new convert. “I love it!” he said. “I really didn’t think that melon would work, but it’s fabulous in this.” I have to admit, it turned out great — and surprised me, too, since this was the first time I’d ever made it — and I was winging it from stuff I bought at the market that morning. (I did bring salad oil and tupelo honey — my fav.)

Oceanside Farmer's Market/photo by Elizabeth Eubanks

Oceanside Farmer's Market/photo by Elizabeth Eubanks

Robinson’s an excellent cook; that’s high praise. He runs a cool market on Saturdays at Lake Worth beach, too. Other friends are there: Leah Rosch from What A Cookie! has her fabulous Purebreed Dog sugar cookies and autum leaves and turkeys. (She’ll “paint” your muttagreed dog on a cookie if you’re so inclined – advance orders taken for that.) Contact her at 561-547-5707. These are human-edibles. Her other cookies are great art, too and make great gifts. (PS: You get 10 percent off if you tell her you read about her on my web site.  Order the lemon or gingerbread flavor cookies — they’re her best!)

Shirley Saunders is another buddy I met through my dentist. Shirley’s a great cook, does fish dip to die for – almost as good as my son’s — and sells cakes baked in jars. These make a great hostess gift. Some of the most beautiful flowers are at this market, along with green plants, herbs, terrific seafood, artisan breads, and a hot band — the Datura Street brand. Rock on, guys! They sound amazing!

Get to that market on Saturdays, 8-1; gives you time to go to my favorite spot for gazpacho afterward: John G’s on the Beach!

Here’s that recipe.

    Note: You can use any fruits or vegetables that you like. I chose seasonal ones and at the bottom, will suggest others. It makes a lot and keeps 3 days fresh in the fridge.

Lazy Loggerhead Cafe fruit salsa

  • 1 cantaloupe
  • 2 tart apples — Grannie Smith or Pippins if you can find them
  • 2 carambolas (star fruit)
  • 1 green bell pepper
  • 2 ribs celery (chop leaves)
  • 1 medium onion –sweet white, or red
  • 3 firm tomatoes — see note
  • 1 orange jalapeno pepper, seeded (or to taste), minced
  • 3 red radishes
  • 1 bunch cilantro
  • 1 bunch chives
  • Salt and pepper to taste
  • For dressing:
  • 3/4 cup rice wine vinegar
  • 1/3 cup lime juice
  • 3/4 cup light salad oil — do not use an olive oil
  • 1-2 tablespoons honey

    Wash all fruits, vegetables and herbs very well. Destem herbs; wash again in full bowl of water to get rid of any sand. Peel and seed fruits and vegetables; dice into 1/4-inch dice, or rough chop. (Pieces should not be fruit-salad sized.) Ribbon shred the cilantro; leave a few leaves for garnish if desired.

    Combine fruits, vegetables and herbs in a large mixing bowl. Add salt and pepper to taste.

    With a whisk, briskly combine vinegar, lime juice, honey in a mixing bowl, drizzle in salad oil, whisking constantly. Mixture will emulsify. Taste. Adjust to your liking – fruits will add sweetness (for extra heat, add horseradish, or red pepper flakes). Drizzle over salsa, mixing well and readjusting as needed. Take into account juices in bottom of bowl that have accumulated. You may not need all of the dressing; reserve unused portion in refrigerator.

Serve chilled with fish or pork; works on tacos or grilled meats as well.

Note: Green tomatoes or tomatillos would work well in this.

Variations: Add pears, quince, jicama, kohlrabi, squash or cucumbers if you like. Orange wedges also can be added; adjust sweetness as desired with honey in dressing.

(Recipe adapted from one courtesy of Brian Wilson at the Lazy Loggerhead Cafe, Jupiter, FL)

Tags: Recipes: What's Cooking!

6 responses so far ↓

  • 1 flkat777 // Nov 24, 2008 at 8:43 am

    Hi Jan, I was at the Oceanside Market on Saturday (because my son was entering the 4H gingerbread competition), and I took a moment to taste your salsa. It was outstanding! What a wonderful mix of flavors! Thank you SO much for posting the recipe. I’ve decided to now make this as an appetizer for our Thanksgiving meal. Thanks again… it was awesome! 🙂

  • 2 Jan Norris // Nov 24, 2008 at 9:27 am

    Thanks! I had a great time doing this, and though I was nervous about making it for the first time, it turned out fine.
    I love the gingerbread houses — they all were just terrific!
    Parents: 4-H is a great group to get your kids into — check them out through the programs at IFAS at the Mounts Building – call 561-233-2700.

  • 3 jimmyb // Nov 24, 2008 at 12:33 pm

    I’ve had this salsa on numerous trips to Lazy Loggerhead and it’s definitely one of my favorites! They do a GREAT job there. I always look forward to having a lunch, and they have a terrific breakfast, too.

  • 4 dean // Nov 25, 2008 at 1:53 pm

    what an interesting idea ,with adding the radishes

  • 5 flkat777 // Dec 3, 2008 at 1:14 pm

    Hi Jan, I just wanted to let you know that I did in fact make this salsa as part of our Thanksgiving dinner. It was a HUGE hit! Everyone loved it. And you’re right, it does make a lot. But that’s fine… because we were able to hand out leftovers to our guests. Thanks again!

  • 6 Jan Norris // Dec 4, 2008 at 8:39 pm

    I’m thrilled it worked out for you. I imagine you could jar it up and give it out as a refrigerated gift; it would keep a good while dressed with the vinegar.

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