|2 servings||calories per servings 190||protein serving 4 g||carbs per serving 9 g||total fat per serving 16 g|
While lettuce prefers cooler weather to grow, harvesting it in the dead of winter is a special treat reserved for warmer climates. In this salad, we relish in those greens, adding tangy mustard and a crunchy-sweet apple as pleasant memories of autumn.
|Nutrition Facts||/ Per Serving|
|Total Fat||16 g|
|Saturated Fat||3 g|
|Trans Fat||0 g|
|Polyunsaturated Fat||1 g|
|Monounsaturated Fat||10 g|
|Total Carbohydrates||9 g|
|Dietary Fiber||2 g|
MISE EN PLACE
• Peel and mince shallot.
• Trim root end from lettuce heads; separate leaves before washing in cold water. Dry thoroughly in a spinner or on towels.
• Quarter apple, remove core and seeds, and thinly slice quarters.
• In a large mixing bowl, combine vinegar, shallot, mustard and 1/2 teaspoon PeachDish Salt.
• Slowly whisk in 1/4 cup olive oil.
Toss lettuce, apple and Parmesan into dressing.
Taste and adjust seasoning as desired with kosher salt and pepper. Enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...