Layers of endive topped with fresh dates, crumbled blue cheese, toasted walnuts and drizzled with a delicious Dijon vinaig...
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If you really want to learn how to cook, then you need to practice the concepts taught in this lesson. We've compiled some "edible exercises" along with some supporting recipes that will help reinforce what was taught in this lesson.
Your first exercise is to review the Drill-downs on How to Choose Olive Oil and How to Choose Balsamic Vinegar. Then go to a higher-end grocery store or Italian deli and purchase a high-quality, cold-pressed extra-virgin olive oil and a good quality balsamic vinegar.
Buy small amounts of a variety of greens that include different colors, textures and flavors. After properly washing and drying, dip each one in quality olive oil and sprinkle with a bit of salt. Taste each one to experience their unique flavors.
Buy frisee or butter lettuce and simply toss it with your good-quality olive oil, season with a bit of salt and pepper, and serve as a side salad with your next meal.
Next, make a basic Mediterranean-style salad. First toss some red leaf lettuce in olive oil, making sure everything is lightly coated. Add a light sprinkle of balsamic vinegar, salt and pepper and gently toss.
Try a few of the salads below to experience different greens.
Spinach, walnuts and goat cheese served with a warm maple Dijon and walnut vinaigrette.
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This hearty, warm salad of wheat berries, sauteed mushrooms, oven-dried tomatoes and arugula is full of flavor.
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In partnership with:
Northwest Culinary Academy of Vancouver