The past two days in Garde Manger have been spent making two different salads. Yesterday, I made a Chicken Salad in a Parmesan Bowl, while today I made the Dorothy Hamilton Seasonal Salad. Dorothy Hamilton is the founder of The French Culinary Institute.
The chicken salad was fun to make, and very popular yesterday. It starts with a parmesan bowl that is filled with grilled chicken spread with a lemon jam, arugula, frisee and mache. Mache is a lettuce that I wasn’t very familiar with, but it has great sweet and nutty flavor, is delicate, and used in many of our salad dishes. The salad is tossed in a balsamic vinaigrette and finished with roasted tomatoes.
Today’s salad, the Dorothy Hamilton Seasonal Salad, is made completely vegetarian, with many different vegetables. The base of the salad is frisee, sunflower sprouts, radicchio and mache. That is dressed with a sherry wine vinaigrette. It is then topped with shaved asparagus, watermelon radish and Hon Shimeji mushrooms also dressed in the sherry vinaigrette. Toasted sunflower seeds and pickled tomatoes garnish the plate and its also served with toasted croutons with goat cheese. Delicious! The colors in this dish alone are magnificent.
I can’t wait until the next time I’m on salad duty at a party we go to. I’d love to recreate both of these dishes at home or a friend’s house. I’m off to pick up Rick from daycare (yes, he goes to daycare twice a week) and then run some errands.