One of the ways we feel the seasons changing in the GTF kitchen is the morphing of the salad mix.
At the start of the year, we all come out of our hibernation in time to clean and plan for Valentine’s dinners, and the salad mix is about as hearty as salad mix can get – baby kale, mustards, arugula, escaroles and radicchio. It is a complete meal, full of big flavors and a lot of chew – one of my favorite times for salad mix. But as the days get longer and warmer, the salad mix gentles up, and we get the baby lettuce coming in and changing the way salads eat. It’s also very nice.
On our menu last week we had a scrumptious salad of green and red mustards and watercress with a roasted garlic herb dressing tossed with altamura toasted bread crumbs. Real good combination inspired by a salad Farmer John had up in Portland.
Stay tuned for next weeks menu!