Sorry for skipping around there...but we are back to posting recipes and photos from our Market class. In case you missed the description , the idea was creating a seasonal menu (on the fly) based on a visit to the market. We've posted the citrus water the wonderful market goods and the table decor.
For the rest of the week, we'll be posting recipes & photos from the evening.
Casey's menu was as follows:
mixed market greens, toasted pignoli nuts, shaved green apple, parmigiano reggiano
fresh tagliatelle, mushrooms, young garlic
brook trout, butter, lemon, parsley puree
rosemary lemon pound cake, strawberry coulis
Below is the recipe for the market green salad...
Market Green Salad
7 oz or 8 cups loosely packed mixed greens
1 green apple- cored and thinly sliced
? c toasted pignoli nuts
16 nice big shavings of really good parmigiano-reggiano
1 tbl champagne vinegar
1 tsp diced shallots
? tsp dijon mustard
? c good olive oil
salt and pepper
Combine vinegar, shallots and mustard. Add the olive oil in a slow steady stream- whisking constantly. Toss greens with the dressing and divide evenly among four plates. Top each with the apple slices, pignoli nuts, and parmigiano-reggiano.