Spring salad with carrot vinaigrette

Looking for a good meal to usher in the new season? Chef Gavin Kaysen and mixologist Xavier Herit — of New York's Cafe Boulud — share a delicious spring meal composed of cooked seasonal vegetables, crisp lettuce and an edible orchid:

Spring salad
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Rating:
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Servings:
Serves 8 Servings

Ingredients

  • Wild arugula pesto

    • 1/2 cup pine nuts
    • 3 cups arugula, washed
    • 1/2 cup grated Parmesan cheese
    • 1 1/2 cups olive oil
  • Carrot top vinaigrette:

    • 1/2 cup pine nuts
    • 3 cups arugula, washed
    • 1/2 cup grated Parmesan cheese
    • 1 1/2 cups olive oil
    • 1 bunch chopped carrot tops
    • 1 tablespoon Dijon mustard
    • 3 tablespoons white balsamic vinegar
    • 1 1/2 cups olive oil
  • Spring salad

    • 1/2 cup pine nuts
    • 3 cups arugula, washed
    • 1/2 cup grated Parmesan cheese
    • 1 1/2 cups olive oil
    • 1 bunch chopped carrot tops
    • 1 tablespoon Dijon mustard
    • 3 tablespoons white balsamic vinegar
    • 1 1/2 cups olive oil
    • 2 bunches cooked baby carrots (yellow, orange and purple)
    • 1 bunch each white and green asparagus tips, cooked
    • 1 cup boiled and shelled fresh fava beans
    • 1 bunch red radishes, rinsed, trimmed and halved
    • 1 cup cooked sugar snap peas
    • 1/2 pound wild arugula, washed and trimmed
    • 2 heads Treviso radicchio, leaves trimmed
    • 1/2 pound burrata cheese, cut into large dice

Preparation

Baking Directions:

For the pesto: Preheat oven to 400° F. Spread pine nuts in a single layer on the bottom of a pie tin or cookie sheet and bake until golden brown; about 3 minutes. Combine arugula, Parmesan, olive oil and toasted pine nuts in a food processor; puree to a spreadable consistency. For the vinaigrette: In a food processor, puree carrot tops, Dijon mustard and white balsamic vinegar until well combined. On low speed, slowly stream in the olive oil to emulsify; season to taste.For the salad: In a large mixing bowl, toss vegetables with enough carrot top vinaigrette to coat. Check seasoning, and add salt and pepper to taste. On the bottom of eight chilled flat salad plates, spread a thin layer of the arugula pesto using a small offset spatula. Assemble the salads by arranging the carrots on the plate, and then adding asparagus tips, radish crudités, fava beans and sugar snap peas in a decorative fashion. In a medium mixing bowl, toss the arugula and Treviso leaves with carrot top vinaigrette to coat; check seasoning. Arrange lettuces on top of the vegetables. Arrange large pieces of fresh burrata cheese around the salads and serve chilled.

White cosmopolitan
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Rating:
( rated)
Servings:
Makes 1 cocktail Servings

Ingredients

    • 2 oz Absolut vodka
    • 1 oz St. Germain liqueur
    • 1/2 oz lime juice
    • 1 oz white cranberry juice

Preparation

Baking Directions:

Shake all the ingredients together with ice and strain into a chilled martini glass. As a garnish, use an orchid flower inside an ice ball.









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