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| My version of Ad Hoc’s Spring Salad |
I enjoyed a wonderful meal at Ad Hoc, in Yountville, one of
the renowned chef Thomas Keller’s famed restaurants. It happened to be the
first day of spring in the heart of the Napa Valley and in keeping with their philosophy of the highest quality
of fresh, local food, I anticipated it with excitement. We enjoyed the first
course consisting of a delicate salad of baby lettuce, pale pea shoots and
peas, pulled pork with a subtle creamy lemon salad dressing. I saw the chef’s
garden outside before I entered the restaurant, and clearly the just picked
food was grown onsite.
the renowned chef Thomas Keller’s famed restaurants. It happened to be the
first day of spring in the heart of the Napa Valley and in keeping with their philosophy of the highest quality
of fresh, local food, I anticipated it with excitement. We enjoyed the first
course consisting of a delicate salad of baby lettuce, pale pea shoots and
peas, pulled pork with a subtle creamy lemon salad dressing. I saw the chef’s
garden outside before I entered the restaurant, and clearly the just picked
food was grown onsite.
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| Outside Ad Hoc in Yountville, California |
But, back at home, it wasn’t so easy to relive the
experience. Besides the pea shoots, I had trouble finding the baby lettuces and
baby vegetables. What a luxury to have your own garden to choose from. I
managed to find acceptable substitutes, but as any of you gardeners can attest,
nothing’s as good as when it’s directly from the garden. At least the salad
dressing ingredients were more accessible. Here’s what my own version consisted
of…
experience. Besides the pea shoots, I had trouble finding the baby lettuces and
baby vegetables. What a luxury to have your own garden to choose from. I
managed to find acceptable substitutes, but as any of you gardeners can attest,
nothing’s as good as when it’s directly from the garden. At least the salad
dressing ingredients were more accessible. Here’s what my own version consisted
of…
Creamy Lemon Salad Dressing
Yield: makes about ½ cup, serves 4
Ingredients:
½ C Creme Fraiche
1 T Milk + more
reserved for later, if needed
reserved for later, if needed
1/3 t Onion powder
1/3 t Garlic powder
1 t Fresh lemon
juice
juice
1 t Flat-leaf
parsley, finely minced
parsley, finely minced
1 t Fresh mint, finely minced
¼ t Kosher salt, or to taste
Directions:
Combine all ingredients into a small bowl and whisk
together. Serve or refrigerate. May need to add a small bit of milk and whisk
again to thin after refrigerating.
together. Serve or refrigerate. May need to add a small bit of milk and whisk
again to thin after refrigerating.
Spring Salad
Serves: 4
Ingredients:
1 head of baby romaine, sliced lengthwise into 4 pieces
½ C Baby carrots
1 C Bean sprouts
1 C Snap peas, removing
the peas from half of the pods for garnish
the peas from half of the pods for garnish
1 Pre-cooked Rotisserie
chicken, breasts sliced lengthwise, reserving rest for other use
chicken, breasts sliced lengthwise, reserving rest for other use
1 recipe of Creamy Lemon Salad Dressing
Directions:
Combine on a platter and serve with dressing.
