15 May 2010

5/15 Chef in the Market Demo: Jeremy Eckel, Bar Avignon

May 15, 2010 Chef in the Market demonstration by:
Jeremy Eckel, Bar Avignon

Three Side Salads For Your Spring BBQ


Grilled Asparagus and Farro Salas with Toasted Hazelnuts

Grilled Italian Chicories with fresh Mozarella and Balsamic

Arugula salad with strawberries and good hard cheese

Grilled Asparagus and Farro Salas with Toasted Hazelnuts


1 cup faro

½ bunch asparagus

½ bunch spring onions

1 lemon juice & zest

4 Tbs. extra virgin olive oil

½ cup hazelnuts


  • Cook the farro ahead of time by boiling rapidly in a large pot of water for twenty minutes, then straining.  You can store this in the refrigerator until the grill is hot.
  • Snap the woody ends off of the asparagus, drizzle with 1T of the oil, and sprinkle with salt.
  • Season the spring onions the same way.
  • When the grill is nice and hot lay on the asparagus and spring onions to cook, being careful not to let the flames touch them.
  • When they are tender, remove the vegetables from the grill to a cutting board and chop into 1/4″ pieces.

Add the cooked vegetables to the farro in a large bowl along with the lemon zest & juice, remaining 2T of oil, and enough salt to make it taste good.
Serve at room temperature.

Grilled Italian chicories with fresh Mozzarella and Balsamic


1# Italian Chicories or radicchio

4 T extra virgin olive oil


½ # fresh mozzarella

2T balsamic vinegar


  • If you are using heirloom chicories be sure to wash them free of any dirt. 
  • Cut or tear the leaves into pieces about the size of the palm of your hand. 
  • In a large bowl drizzle the chicories with 2T of the oil and sprinkle with salt. 
  • When the grill is hot, lay the seasoned chicories on to cook. 
  • With a watchful eye, turn and move the greens about to allow them to wilt and brown without burning. 
  • When they have softened and browned around the edges, remove the chicories from the grill to cool.
  • Slice the mozzarella into 1/4# thick pieces, arrange flat on a platter and sprinkle with salt. 
  • Scatter the cooked chicories over the mozzarella pieces and drizzle with the remaining olive oil and aged balsamic vinegar. 
  • Serve at room temperature.
Arugula salad with strawberries and good hard cheeseIngredients:½# Arugula

1 pt. Strawberries

1 oz your favorite market hard cheese parmesan, pecorino, or manchego.

For the dressing:

3 T extra virgin olive oil

1 T Red wine vinegar

1 t salt

3-4 Strawberries


  • Make the dressing ahead of time by combining all ingredients in a jar with a tight lid and shaking. 
  • You will have to mash up the strawberries, either by hand or with the side of a large knife, before adding them.
  • Have your arugula in a large bowl. 
  • With a pairing knife, cut the top off of and quarter each strawberry right into the bowl. 
  • Using a vegetable peeler, make peels of the cheese into the bowl of greens, the longer the better. 
  • When you are ready to serve, shake your dressing and add some to the bowl of arugula. 
  • Toss these ingredients together and taste a leaf.  If it tastes good, stop there.  If it doesn’t taste like anything, add a bit more dressing.