Spring Vegetable Salad Recipe Video
Chef Nathan Nadeau of Fore Street in Portland, ME makes a refreshing Spring Salad at The Fine Living Festival in Kennebunkport, ME.
Ingredients
1 small bunch garden radish with greens
1 bunch medium garden asparagus peeled
Handful of pickled spring fiddleheads
Yesterday’s sourdough sliced thin and crisped
A variety of spicy and crisp garden lettuces and greens
¼ cup brown butter skimmed and strained
¾ cup allagash or a quality malt vinegar
2 tbsp raw honey
Olive oil
Sea Salt
Fresh ground black pepper
Directions
Rinse radish and quarter, reserve greens. Peel and then grill or blanch asparagus, chill. Marinate asparagus in rich olive oil, season with salt and pepper.
Take half of the allagash vinegar and combine with the honey. Clean, blanch and chock fiddleheads. Add to vinegar and honey and let sit in the ice box over night.
Slice day old sourdough thin and crisp in a nonstick pan with olive oil, salt and pepper. Wash and spin dry radish greens with other garden and foraged lettuces.
Combine a tablespoon of the allagash vinegar with the brown butter and a little olive oil. Add sea salt, pepper and additional vinegar to taste.
Toss the greens in a large bowl with salt, pepper, and the vinaigrette. Dress the plate and greens with the fiddleheads, radish, and asparagus.
Crumble the crisp sourdough.
Drizzle additional vinaigrette about the dish. Serve immediately.
You can visit chefskitchen for more videos like this. We have more recipes and videos there.
Take half of the allagash vinegar and combine with the honey. Clean, blanch and chock fiddleheads. Add to vinegar and honey and let sit in the ice box over night.
Slice day old sourdough thin and crisp in a nonstick pan with olive oil, salt and pepper. Wash and spin dry radish greens with other garden and foraged lettuces.
Combine a tablespoon of the allagash vinegar with the brown butter and a little olive oil. Add sea salt, pepper and additional vinegar to taste.
Toss the greens in a large bowl with salt, pepper, and the vinaigrette. Dress the plate and greens with the fiddleheads, radish, and asparagus.
Crumble the crisp sourdough.
Drizzle additional vinaigrette about the dish. Serve immediately.
You can visit chefskitchen for more videos like this. We have more recipes and videos there.
Editors Review
Are you not fond for fresh and crisp spring vegetable salad? Enjoy a refreshing vegetable salad that is delicately flavored with a vinaigrette and topped with crisp sourdough. Watch this excellent video and taste the fresh flavors of the season. The recipe is surely worth trying!Chef
