Thursday, May 30, 2013

Recipe From The White House Kitchen Garden Summer Harvest: White House Garden Salad

Fresh greens, radishes, and Spring peas dressed with a White House honey vinaigrette...
First Lady Michelle Obama hosted a garden-side cooking class and picnic for the schoolchildren who joined her for the summer harvest of the Kitchen Garden on Tuesday.  Led by White House Executive Chef Cris Comerford, Mrs. Obama and the kids made grilled flatbread pizzas and a garden salad, laden with vegetables just plucked from the crop rows.  (Above, slicing veggies with helpers)

"We’re going to actually get to eat what we harvest today," Mrs. Obama told the kids as she welcomed them to her garden.  Her special guests were students from two New Jersey schools devastated by Hurricane Sandy.


The salad recipe is below, and includes "White House Honey Vinaigrette" dressing.  CLICK HERE for the flatbread pizza recipe.


 Joined by her helpers, Mrs. Obama harvested lettuce and 'French Breakfast' radishes, and these are included in the salad.  An outdoor kitchen was set up beside the 1,500-square foot garden, complete with a black grill and prep tables.  Mrs. Obama, the kids, and the chefs sliced and diced vegetables, rapidly making their picnic. 

The salad also uses Spring peas and Reggiano cheese, and is topped with a White House Honey Vinaigrette dressing, a simple creation with shallot, honey, lemon juice, apple cider vinegar, and olive oil.  

In the recipe, Comerford calls for a mandolin for slicing vegetables, but this can be done by hand.  The salad serves 6.

The White House chefs have released many salad recipes since Mrs. Obama launched the Let's Move! campaign in 2010: There's Minted Spring Pea Salad and Summer Chopped Salad and Chopped Green Salad with Herbed Dressing and White Bean Salad, among others.  Check the sidebar for all White House recipes or CLICK HERE for links.

White House Garden Salad
with White House Honey Vinaigrette

Ingredients
For The Salad
*2 Lbs assorted spring greens, such as Arugula, Frisee, Bibb Lettuce, Romaine, Spinach, washed and spun dry

*1 Cup Spring peas, cleaned

*4 Red Radishes, sliced thinly

For The Dressing
*1/2 Cup Apple Cider Vinegar

*Juice of 2 Lemons

*1 Shallot, finely chopped

*1/3 Cup Honey

*1/2 Cup Olive Oil

*Salt and Pepper to taste

Method
1.  For the salad components, wash all the lettuces and tear into bite size pieces. Spin dry in a salad spinner. Set aside. 

2.  Clean all the spring peas by pulling the string. Slice the radishes by using a mandolin into paper thin slices.

3.  For the dressing, combine the apple cider vinegar, lemon juice, honey and shallots in a bowl with a whisk. Slowly whisk in the olive oil.  Season with salt and pepper.  Set aside.

4.  To assemble, place all the salad greens in a large mixing bowl. Add all the peas, shaved cheese and the radishes.  Pour just enough dressing to slightly coat the salad.  Season with salt and pepper. Toss lightly and serve immediately.


*Serves 6

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CLICK HERE for links to all Kitchen Garden posts, and check out the Let's Move! gardening guide Above, Mrs. Obama and the kids enjoy their picnic, seated at tables beside the Kitchen Garden. 

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*Photos by Brendan Hoffman/Prime for Obama Foodorama; salad photo by Chuck Kennedy/White House