Chef Brian Lewis of Elm in New Canaan, CT, sends his staff to apprentice at a local farm for 16 hours a month. In return, Elm receives fresh produce, like the kind in this raw vegetable salad.
Slideshow: More Farm to Table Recipes
1 fennel bulb, halved and cored
1 large carrot
1 small golden or chioggia beet, peeled
3 large radishes
1 endive, sliced crosswise 1/2 inch thick
1 cup baby arugula
1 tablespoon tarragon leaves
1 tablespoon dill
1 tablespoon flat-leaf parsley leaves
1 tablespoon snipped chives
1 tablespoon balsamic vinegar
2 tablespoons extra-virgin olive oil
Freshly ground pepper
3 ounces fresh goat cheese, crumbled
1/2 cup chopped marcona almonds
4 Medjool dates, pitted and thinly sliced
How to Make It
Using a mandoline, very thinly slice the fennel, carrot, beet and radishes and transfer to a large bowl. Add the endive, arugula, tarragon, dill, parsley and chives.
In a small bowl, whisk the balsamic vinegar with the olive oil and season with salt and pepper. Add the dressing and half of the goat cheese, almonds and dates to the salad and toss gently. Transfer the salad to plates and garnish with the remaining goat cheese, almonds and dates. Serve right away.
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