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
Recipes:
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
Ingredients:
1 cup faro
½ bunch asparagus
½ bunch spring onions
1 lemon juice & zest
4 Tbs. extra virgin olive oil
½ cup hazelnuts
Salt
- 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
Ingredients:
1# Italian Chicories or radicchio
4 T extra virgin olive oil
Salt
½ # fresh mozzarella
2T balsamic vinegar
Directions:
|
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 |
Directions:
|