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Classic salad with vinaigrette

Red wine vinaigrette
1 fl. oz. temparia vinegar
2 fl. oz. Kalamata extra virgin olive oil
salt and pepper to taste
Can also add chopped green onion bud tops from last year's onions

 

Mix all ingredients together in a lidded containers and shake to emulsify.

 

Classic salad with vinaigrette and
                                     pickled radish Classic salad
Servings: 1 large serving or 2–3 side salads
4 oz. mixed greens
20 thinly sliced pieces of prosciutto
5–6 thinly sliced pieces of pickled radish
2–3 green onions
4–5 fresh Shitake mushrooms, roughly chopped
2 oz. unsalted butter
salt and pepper to taste

 

Cover the green onions in oil and char or grill them over low heat. Salt and pepper to taste and then chop.

Sauté the mushroom tops in unsalted butter (the stems are very tough and not meant to be eaten). Salt and pepper to taste.

mixed greens Thoroughly clean the greens. Toss mixed greens and vinaigrette together to lightly coat the leaves. (Do not add vinaigrette more than five minutes before serving.)

Place mixed greens on a plate and add chopped charred or grilled green onions. Add pickled radishes and prosciutto. Add sautéed mushrooms to the side to prevent the greens from wilting. Garnish with snippets of baby arugula.

Salt and pepper to taste.

 
 
 
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