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Farmhand Salad with Goat Cheese
© Antonis Achilleos

Farmhand Salad with Goat Cheese

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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.

  1. 1 fennel bulb, halved and cored
  2. 1 large carrot
  3. 1 small golden or chioggia beet, peeled
  4. 3 large radishes
  5. 1 endive, sliced crosswise 1/2 inch thick
  6. 1 cup baby arugula
  7. 1 tablespoon tarragon leaves
  8. 1 tablespoon dill
  9. 1 tablespoon flat-leaf parsley leaves
  10. 1 tablespoon snipped chives
  11. 1 tablespoon balsamic vinegar
  12. 2 tablespoons extra-virgin olive oil
  13. Salt
  14. Freshly ground pepper
  15. 3 ounces fresh goat cheese, crumbled
  16. 1/2 cup chopped marcona almonds
  17. 4 Medjool dates, pitted and thinly sliced
  1. 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.
  2. 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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