🌱🌱SPRING 🌱🌱

As the days grow longer and the world turns green again, spring is the perfect time to refresh your cooking routine. With tender herbs, crisp radishes, and sweet carrots coming into season, there’s no shortage of flavor or inspiration. In this class, we’ll make three vibrant salads that celebrate the best of spring produce - and leave you feeling energized, not weighed down.

French Carrot Salad

Confession: I sometimes think raw carrots in salads are boring and this is anything but. I learned to make a version of this recipe when I worked at Marché Restaurant in Eugene, OR. I’ve adapted it some and continue to return to it for its fresh bright flavors. Add some chopped toasted walnuts, almonds, or hazelnuts and serve it with some warm olives and baguette slices and you have yourself a lovely little plate.

4 - 6 servings

1-pound carrots, peeled and grated or shredded in the food processor
3 Tablespoons chopped flat leaf parsley
3 Tablespoons chopped tarragon
¼ cup plus 2 Tablespoons extra virgin olive oil
2 Tablespoons champagne vinegar
2 Tablespoons lemon juice (and some zest if you wish)
1 Tablespoon Dijon mustard
Salt and freshly ground black pepper

1. Toss together the carrots, parsley, and tarragon in a medium bowl.

2. In a small bowl, whisk together the vinegar, lemon juice, and mustard. Slowly whisk in the olive oil and season with salt and pepper.

3. Pour the dressing over the carrots and herbs and mix gently to thoroughly combine. Season with more salt and pepper to taste.

4. Refrigerate for at least 30 minutes before serving. Keeps well in an airtight container in the fridge for up to 3 days.

Herb Potato Salad

This fresh and vibrant potato salad will make you rethink what potato salad can be. Great for a potluck, or as part of a Salade Niçoise alongside albacore tuna, eggs, and the season’s best veg (think green beans, beets, tomato).

Serves 4 - 6

2 pounds small young waxy potatoes (Russian Banana, Rose Finn Apple, Fingerling…)
1/4 cup extra virgin olive oil
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
1 large shallot, minced (around ¼ cup)
1 cup roughly chopped leafy herbs (parsley, tarragon, cilantro, basil, chervil, dill, chive… 
Sea salt and freshly ground black pepper

1. Slice the potatoes into bite-sized pieces and place in a pot of cold water. There should be at least 3 inches of water above the potatoes. Add 1 tablespoon of salt, bring to a boil then reduce to a simmer and cook for 8-12 minutes, until the potatoes are tender. Test by removing a couple pieces at 8 minutes, and slicing into them with a pairing knife. The knife should go through easily.

2. While the potatoes are cooking, in a small bowl, whisk together the olive oil, vinegar, mustard and shallot. 

3. Drain the potatoes and place them on a sheet tray. While still hot, gently toss the potatoes with the dressing plus salt and pepper to coat, and let cool in an even layer. Once cool, fold in the herbs. It will look like a lot of dressing, but it will absorb.

4. Store in an airtight container in the refrigerator for up to five days.

Radish & Radish Greens

• Radishes

• Lettuces or dark leafy greens tossed with olive oil and salt

• Seared halloumi or feta or goat cheese

• Minced mint leaves, radish greens, parsley or sorrel, shallot or garlic or green onion mixed with chopped toasted hazelnuts, olive oil, lemon zest, and juice

• Optional chopped dates (cooked in a skillet with olive oil also optional) and lentils (or popped amaranth as seen in the photo)