More info: bixbys-mohistory.com
Fingerling Potato Salad
3 lbs. fingerling potatoes steamed until tender and cut in ½
2 cups melted leeks
2 cups pitted kalamata olives cut in ½
2 cups crinkle cut radishes
¼ cup chiffonade flat leaf parsley
2 cups Champagne vinaigrette
Salt & pepper to taste
Procedure: Toss all ingredients together and serve chilled. Yields 12 servings.
Yield 3 qts
2 cups thinly sliced shallots
2 cups apple cider vinegar
½ cup sugar
1 cup pasteurized egg yolk
½ cup Dijon mustard
½ cup champagne, Korbel or similar dry champagne
6 cups olive oil blend
salt and ground white pepper to taste
Procedure: Combine first 3 ingredients and let stand for 15 minutes. Combine in blender with egg yolk, Dijon mustard, and champagne and puree well. While blender is running slowly drizzle olive oil in. Adjust seasoning to taste. Chill for one hour.
Herb & Vegetable Chop Salad
1qt local greens
½ oz each of 7 types of local diced spring vegetables
vegetables can include: radish, pea shoots, sugar snap peas, asparagus, carrots, zucchini, mushrooms, leeks, cherry tomatoes, cucumber, jicama, French green beans, and snow peas.
1 each toasted papadam
1 tbs basil chiffonade
pinch of tarragon leaves
pinch of chervil springs
1 ¼ oz roasted shallot-thyme vinaigrette
1 oz baetje farms goat cheese
1 oz curly carrot and beet garnish
Procedure: Toss all ingredients together and serve chilled. Yields one serving.