Recipe: Local Greens Salad

Local Greens Salad

Earlier this spring a collection of noted chefs from metro Detroit were invited to participate in the 37th Annual Celebrity Chefs Dinner at the Detroit Athletic Club. Hosted by Master Chef Milos Cihelka, this annual dinner benefited Community Living Centers, an organization that provides quality residential placements for adults with developmental disabilities. Our own Executive Chef Mike Trombley and Executive Sous Chef Dave McGregor were honored to prepare the salad course.

Chef Mike is excited to share this recipe with readers so that you can try it yourself. – Lish Dorset, Social Media Manager, The Henry Ford.

Local Spring Greens Salad

Serves Four

Ingredients: Greens

  • 6 cups packed Local hoop house or field greens, washed and dried well
  • 1 cup asparagus, ends snapped off and shaved with a peeler
  • 1 cup fresh English peas, blanched in hot salted water and cooled rapidly

Brine

  • 1 cup heirloom baby carrots, cleaned and cut in to thin strips
  • ½ cup breakfast radishes, sliced thin longwise
  • 2 cups water
  • 2 cups apple cider vinegar
  • 2 tablespoons sea salt
  • 1 bay leave
  • ½ teaspoon mustard seed
  • ¼ teaspoon whole coriander

Poached Sousvide

  • 8 Michigan shrimp, peeled and deveined, tail off
  • ½ cup extra virgin olive oil
  • 1 teaspoon lemon juice
  • Sea salt to taste

Sauce

  • 2 cups fresh fava beans, shelled, blanched and rapidly cooled (outer layer removed)
  • ¼ cup fava poaching liquid
  • 1 teaspoon apple cider vinegar
  • Salt to taste
  • White pepper to taste

Vinaigrette

  • ¼ cup local late harvest vinegar
  • ½ each shallot, fine dice
  • 1 teaspoon Local Sy Ginsberg mustard or dijon style
  • ½ cup extra virgin olive oil
  • Seas salt to taste
  • White pepper to taste

Method: Greens
Clean, prep and refrigerate.

Method: Brined
In a non-reactive sauce pot add all of the ingredients except the carrots and radishes, bring to a boil. Having stored the carrots and radishes in separate containers with extra room to fill, pour over hot brine liquid and steep for 2 hours the cool in refrigerator.

Method: Poached
Peel shrimp and place in to a vacuum pouch with reaming ingredients. Vacuum out air and seal. This can be done with a zip lock bag, though is not as sturdy as the vacuum bags.
Cook in a circulating water bath at 142 degrees for 30 minutes. When cooked place in to an ice bath to cool.

Method: Sauce
In a stand up blender add the peeled fava beans, and remaining ingredients and puree until smooth. Taste and adjust as needed, then cool.

Method: Vinaigrette
Place vinegar, shallots and mustard in a mixing bowl and whisk in oil slowly to create and emulsion. Season, taste and adjust as needed.

To plate place greens on plate in upper area and top with brined items. With a spoon swish some of the sauce and place two shrimp on top. Garnish with asparagus and peas then drizzle with vinaigrette.

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