We are thrilled to once again partner up with Nashville Farmers Market for some of their summer and fall market events this year. Chef Zac and a handful of culinary student volunteers are hosting cooking demonstrations and tastings at these free market days! Last year, Chefs made a Welsh Strawberry Napoleon dessert. This year, they will be preparing a Strawberry Salad.
Nossi Culinary Students and our Chefs will be hosting demos at 11am and again at 1pm. From our Chefs: you can't miss these easy to replicate recipes at home!
RECIPE: Strawberry Summer Salad
Ingredients:
Salad
5-ounce bag mixed spring salad greens (baby spinach or arugula)
2 ounces crumbled blue cheese (goat, feta, or gorgonzola)
1 small can of mandarin oranges, drained (blueberries)
1-2 cups fresh strawberries, halved (bruleed)
Candied Pecans
2 tablespoons sugar
¼ cup warm water
½ cup pecan halves
1 tablespoon sugar
1 teaspoon cinnamon powder
Balsamic Vinaigrette
¼ cup aged balsamic vinegar
1 ½ tablespoons honey
2-4 strawberries, macerated
Pinch of salt
½ cup extra virgin olive oil
Instructions:
- Make pecans first. Stir together the 2 tablespoons of sugar and warm water and mix
to combine. Add the pecans and soak for 10 minutes, then drain thoroughly. - Mix together the 1 tablespoon of sugar and cinnamon, then toss the pecans in the
mixture. - Place on a sheet pan lined with parchment or nonstick foil and bake for 10 minutes at
350°, stirring once about halfway through the baking time. Move the pecans and
parchment or foil to a cooling rack while preparing the rest of the salad. - Add the greens, cheese crumble, mandarin oranges, and strawberries to a large
salad bowl. Set aside. - Make the vinaigrette by whisking together the balsamic vinegar, honey, macerated
strawberries, salt, and a few grinds of black pepper. Then slowly drizzle in the olive oil
while continuing to whisk until the oil is incorporated and the dressing is thick and
emulsified. - To serve, toss the salad with enough of the salad dressing to lightly coat the greens.
Pass extra dressing as needed.
