There is a lot more to salad than simply greens. Using berries, herbs and flowers found in our gardens, the Chefs at Stoweflake show how to make a salad that is as aesthetic as it is inventive, healthful and delicious.
Garden Bouquet of Greens
Your favorite lettuces
Your favorite spring vegetables
Charred tomato Guinness vinaigrette (recipe follows)
Slice cucumber length wise as thin as possible. Take two slices, end to end, and roll into a cylinder. Arrange greens in center of cucumber cylinder. On a plate, drizzle the vinaigrette then place your bouquet in the center. Garnish with your spring vegetables. This makes for a fabulous presentation and a great conversation starter. It’s fun too!
Charred Tomato Guinness Vinaigrette
6 Roma tomatoes, cut in half
1/2 white onion, cut in half
4 garlic cloves
2T olive oil blend
1 cup Guinness beer
2T dijon mustard
1/4 cup apple cider vinegar
1/2-3/4 cup oil blend
2T fresh herbs, chopped
Toss tomatoes, onions and garlic with olive oil. Cook on the grill until charred. Hold to side. After tomatoes and onions are cooled, place in a blender with the Guinness, mustard and vinegar and blend. Slowly add the oil blend until thick. Season to taste with herbs, salt and pepper.