Barely settled in, my hostess of the weekend, Lisa and I were off to Berry Farms to shop for something to compliment the porter house steaks to be grilled this evening. The verdict amongst gorgeous local produce and locally produced products?
Radish salad! Thinly sliced radish and celery, parsley, heirloom cherry tomatoes with shallot vinaigrette. Haven’t made this before, but the crispy, fresh sharpness of the salad sounds like the perfect foil for a fatty grilled steak.
Until then, I am taking in the view…
And enjoying some wine, local hickory and maple smoked cheese and pepper jelly.
Stay tuned for the results!
Results are in!
1 bunch breakfast radish, thinly sliced on the bias 1 bunch daikon radish, thinly sliced on the bias 1 pint heirloom cherry tomatoes, halved 4 ribs celery, thinly sliced on the bias, celery leaves reserved 1/2 bunch flat leaf parsley leaves 1 shallot, minced 1 teaspoon Dijon mustard 1/3 cup white balsamic vinegar, or vinegar of your choice 1/4 cup olive oil Salt and pepper
Combine the vegetables in a large mixing bowl.
Whisk together shallot, mustard, vinegar, oil, salt and pepper. Dress salad and finish with parsley and celery leaves.
It was the perfect salad for a steak dinner with Lisa’s wicked roasted potatoes and a bottle of Cab.
…and a serious sunset!