DRESSING (makes 28 servings):
1 lemon
5 plum tomatoes, concassé
1 shallot, minced
6 garlic cloves, steamed and mashed
1 serrano pepper, seeded, minced
2 tablespoons champagne wine vinegar
1 teaspoon maple syrup
4 fluid ounces virgin olive oil
8 fluid ounces grapeseed oil
1/4 cup fresh mint, chopped
1/4 cup fresh tarragon, chopped
salt, to taste
SALAD:
3 cups assorted spring vegetables, blanched and chilled
8 ounces organic microgreens
8 tablespoons dry farmer's cheese
Servings: 8
1. Juice the lemon.
2. Combine the tomato concassé, shallot, garlic, chile, vinegar, maple syrup and lemon juice in the bowl of a small mixer. Slowly whisk in the oils until thoroughly combined. Stir in the herbs and season with salt.
3. Toss the spring vegetables in a small amount of the dressing and season with salt.
4. For each salad, toss 1 ounce (30 grams) of the greens with a small amount of the dressing and arrange on a plate. Garnish with some of the seasoned spring vegetables and sprinkle each salad with 1 tablespoon (15 milliliters) of farmer's cheese.
Yield: 28 fluid ounces
1 lemon
5 plum tomatoes, concassé
1 shallot, minced
6 garlic cloves, steamed and mashed
1 serrano pepper, seeded, minced
2 tablespoons champagne wine vinegar
1 teaspoon maple syrup
4 fluid ounces virgin olive oil
8 fluid ounces grapeseed oil
1/4 cup fresh mint, chopped
1/4 cup fresh tarragon, chopped
salt, to taste
SALAD:
3 cups assorted spring vegetables, blanched and chilled
8 ounces organic microgreens
8 tablespoons dry farmer's cheese
Servings: 8
1. Juice the lemon.
2. Combine the tomato concassé, shallot, garlic, chile, vinegar, maple syrup and lemon juice in the bowl of a small mixer. Slowly whisk in the oils until thoroughly combined. Stir in the herbs and season with salt.
3. Toss the spring vegetables in a small amount of the dressing and season with salt.
4. For each salad, toss 1 ounce (30 grams) of the greens with a small amount of the dressing and arrange on a plate. Garnish with some of the seasoned spring vegetables and sprinkle each salad with 1 tablespoon (15 milliliters) of farmer's cheese.
Yield: 28 fluid ounces
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