Two days of summer salads

8 Jul

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.

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2 Responses to “Two days of summer salads”

  1. Meredith July 12, 2010 at 9:29 am #

    How do you make the Parmesan bowl? It looks awesome!

    • lizbruno July 12, 2010 at 12:17 pm #

      Mere, it’s super easy. Here’s what you have to do:
      1. Preheat oven to 350.
      2. Grate parmesan cheese (you’ll need quite a bit, at least 4 cups for 4 bowls).
      3. Line a baking sheet with a silpat. You can buy silpats almost anywhere nowadays. Have 4 small metal bowls (about the size of the bowl you want to make) on hand, upside down.
      4. Divide grated cheese into four large circles (about 6″ in diameter) on your silpat. Spread the cheese so that it’s one even layer.
      5. Bake in the oven until the cheese is golden brown and melted (depending on your oven and the size of your circles, this could take anywhere from 5-8 min). Stay by the oven so you can check them periodically. You’ll start seeing oil come out from the cheese when it’s done as well.
      6. Remove from oven and with a spatula, pick up parm circles and place over the metal bowls, working quickly. If you let them sit out too long, they’ll firm up and won’t ahere to the shape of the bowl.
      7. Let set up on the bowl until crispy.
      8. Remove and fill with your favorite salad! These can be made ahead of time and put in tupperware for a couple of days until you’re ready to use them.

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