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Seashore's Spring Salad
A Friseé and Arugula Salad with charred asparagus, blistered cippolini onion, carrot, salted carmelized walnuts, and a mint strawberry vinaigrette.
Salad:
2 oz Friseé
2 oz Baby Arugula
2 oz Carrot
4 oz Strawberries
6 pcs Charred Asparagus
3 oz Cippolini Onion
Mint Strawberry Vinaigrette:
1 qt Strawberries
14 Mint Leaves
8 Basil Leaves
1 tbsp. Sugar
1 cup White Vinegar
1 cup Rice Vinegar
1 tsp Sea Salt
Salted Carmel Walnuts:
1 lb walnuts, halves and pieces
1 tbsp. Cream
3 cups Sugar
6 tbsp. Water
1 tbsp. Butter, cut into chunks
Add water and sugar bring to a rolling boil cook down to a soft ball add remaining ingredients.
While Carmel is still warm lightly toss 1 lbs walnut in, lay flay on sheet pan sprinkle with sea salt toast at 350° for 5 to 8 minutes.
Seashore's Spring Salad was developed by Brian Dawson. Brian is a former executive chef who works as a sales representative in southeastern Pennsylvania.
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