Chef Anthony Jacquet prepares a seasonal salad with fresh vegetables from the farmers market. Learn tips and tricks on shapes and textures for your salad.
4 cups salad mix (to include: romaine lettuce, leaf lettuce, radicchio, baby
spinach, wild arugula)
4 ea red radish, shaved on mandoline
2 ea carrots, peeled and shaved on mandoline
2 ea zucchini, shaved on mandoline
1 ea red bell pepper, cut in oblique
1 ea cucumber, shaved on mandoline
1oz fresh parsley, rough chopped
1oz fresh mint, rough chopped
1oz fresh chives, cut into batons
1oz almonds, rough chopped
2oz pomegranate arils
1 ea lemon, squeezed
3oz extra virgin olive oil
Sea salt (tt)
Freshly ground black pepper (tt)
1oz chimichurri (see sub recipe)
To assemble, place first 6 ingredients in a bowl big enough to mix (med-lg).
Pour freshly squeezed lemon juice over salad and then pour olive oil on
sides of bowl. Season with salt and pepper and gently toss salad with hands.
Place on plates and garnish with pomegranate and almonds. Drizzle with
This recipe makes 4 portions.
1 cup parsley, chopped
1 cup oregano, chopped
1 cup cilantro, chopped
1 Tbsp garlic, minced
½ tsp. chili flakes
2oz red wine vinegar
2 cup olive oil
1 TBSP Salt
Mix all ingredients. This recipe makes 1qt.