Local and seasonal in Canada is possible, if you know where to go and what to look for. Remember, the best and healthiest salads are the ones made with the richer and darker leaf vegetables - you're not missing anything by axing the Romaine or Iceberg.
BRAD'S WINTER SALAD
Dressing: Tbsp each of Sherry Vinnegar and Brown Rice Vinnegar; Tbsp grain mustard; finely minced local shallot; scant cup extra virgin olive oil; S&P
Salad: Raddichio and Endive shredded; 1/2 bunch chopped chives; handful crumbled local blue cheese; big handful crushed walnuts
One of the best investments you can make is mason jars; especially if for pickling or dressings. The above dressing is a great make-ahead and holds for about 10-12 days.
The key with a great dressing is to let the shallot sit in the vinnegar for at least 15 minutes to set the flavours meld. Then whisk the rest of the ingredients except the oil; and then steadily add the oil whisking in a stream.
The salad above is served alongside an herb-stuffed pork tenderloin and potato salad.
TIP: For potato salad, use local new or red potatoes, which you can find pretty much year-round, and instead of mayo, use your local dairy producer's brand of sour cream (if it's liquid, it's not actually sour cream).
No comments:
Post a Comment