Hi there, Adventurous Young Chef!
It’s warm here in sunny Southern Cal, my favorite time of the year for SALADS! You might think that salads are not “kid friendly,” but you would be very wrong. Yesterday in cooking camp we made a total of five different salads, just to make sure that everyone would like at least one of them. Even avowed salad-haters loved the Watermelon-Mint-Goat Cheese salad, but most everyone else adored the Nicoise with Tarragon Vinaigrette, the sundried tomato pasta salad with red bell peppers, the Roasted Baby Beet Salad with Lavender-Honey-Lemon goat cheese and toasted pecans… Oops, almost forgot about the mixed baby greens with strawberries, feta and toasted hazelnuts. We talked about how bottled dressings are never as delicious as homemade, and then my adventurous student chefs created their own signature salad dressings from over twenty different oils and vinegars! (Remember how you used to love making “potions?” This was similar, only with more delicious results!) You can imagine what delicious combinations came out of quality ingredients like Blood Orange Olive Oil, White Peach Balsamic (see my post on We Olive to find out where to get that!), Aged Balsamic, Champagne Vinegar, Orange Muscat Vinegar, Fig Balsamic, Basil Oil and more… not to mention the Asian inspired dressings with sesame oil, rice vinegar, peanut butter… Have YOU ever tried to make your own salad dressing? If not, I think you should! Here are some photos of my Session 2 students with their creations… Oh, before you sit down with your salad, don’t forget the crusty baguette!! Bon Appetit!