About Salad

As I was laying in bed, drudgingly trying to get through page 81 of the Julie & Julia, I remembered that I promised you a blog post today.

Yes. I promised I would blog here EVERY DAY.

But, the thing is, besides eating brunch (and peeking at the open kitchen) of the ever so elegant restaurant The Corson Building, I didn't do much in "internship-kitchen-bitch" department.

But, what I did do was remember some things that The Teacher had said to me about salad last week.

So, I thought it was appropriate to share a couple of tips with you:

Numero Uno: When using shallots in a salad, there is no need to season the salad with pepper. The shallots are the substitute for that peppery bite, and pepper just makes that taste become redundant. Who wants to be redundant. NOT I.

B: You know that dressing that is left in the bottom of your salad bowl when you are done tossing your greens? That is what you use to toss the nuts, dried cherries, and cheese in. Then you put all of those little elements ON TOP of the salad. Genius.

And trois: Always use the best quality of each ingredient that you use. Then, at least you know you are starting at a good place. And, if you can, buy LOCAL.

Taste of Washington Salad

Recipe courtesy of *The Teacher

Serves 4

4 c. organic baby greens, cleaned and dried

2 tbsp. Pipitone Farms organic shallots, finely minced

3 tbsp. Napolean Brand White Balsamic Vinegar

3 tbsp. Apres Vin Lime Riesling Grapeseed Oil

3 tbsp. Holmquist Orchards Dry Roasted Hazelnuts

3 tbsp. Chukar Dried Tart Cherries

In the bottom of a large bowl, combine the shallots and the vinegar and let sit for 10 minutes. Whisking constantly, slowly add the grapeseed oil. Emulsify completely. Season to taste with salt, if needed. Add the greens and toss. Plate the salad in a big mound on a chilled plate. Dress the hazelnuts and the cherries with the dressing left in the bottom of the bowl and place on top of the greens.

This salad is simple, and clean. Just the right way to end a week, or start a new one.