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.

The Teacher

Yesterday, I met someone who I can already predict is going to inspire me right out of my comfort zone in cooking. Who knew this would happen before I even started at The Restaurant?

Right when I wasn't expecting it, I think I found The Teacher.

It started first when she taught me that to sweat vegetables for a soup, it should take 40 minutes. 40 minutes! I have NEVER taken that much time. Then, she introduced me to flavored Grapeseed oils from this company. I have a new love affair with the Lime Riesling!

She educated me on what local companies to look for when I go to Pike Place Market: sprouted almonds from Stackhouse Orchards for snacking, Chukar dried tart cherries, Holmquist orchards dry roasted hazelnuts, and Pipitone Farms Organic Shallots (that are so sweet, and have no bite what-so-ever!)

I learned that Napoleon Vinegars have been based in Seattle since 1903, and soaking Radicchio in a bowl of cold ice water for an hour to remove its bitterness. She also taught me that instead of flour and buttering a pan before baking, you should butter and sugar it.

People. This was all in 2 hours.

I can't wait for what comes next.

The fun part? More is already planned.