Chef Glady Cooks: French-Asian Fusion Salad

Slow Films

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Recently, we told you about Chef Glady’s French-Asian Fusion Vinaigrette and promised to share her companion salad recipe.

And here it is! We really like her choice of ingredients and have made this salad many times.

Chef Glady is Gladys Rabiner and we met her when she was Executive Chef at Violette restaurant in Woodstock, New York. (We still lament the closing of her restaurant, but that’s another story)

We love Glady’s technique and brilliance with food, so Slow Films, the video production arm of HandPicked Nation traveled to her home kitchen to shoot a series of videos with her.

You can start looking forward to other goodies from Chef Glady’s kitchen, too. Coming soon, you’ll see Chef Glady showing how to make an all-purpose pastry dough–from which you’ll be able to make a delicious onion tart and a mouthwatering family strudel.

So, on to the salad.

Chef Glady has put together a salad with some really delicious ingredients. We love the flavor that the fennel adds and the texture of the cannellini beans is a wonderful compliment to the crisp greens.

Chef Glady calls for Hearts of Romaine (and there’s not a thing wrong with crisp Romaine in a summer salad. No sir!) but, these early days of summer offer lots of options. Depending on where you are, your local vendors at the farmers’ market are offering a wide variety of salad greens.

Chef Glady has put together a salad with some really delicious ingredients.

Greens like Arugula, Butter (or Boston) Lettuce, and do you know about Little Gems? Mesclun means “mixed” in Provence and it means greens grown together for salad, often spicy and always delicious. There’s Mizuna, Oak Leaf lettuce and, of course, Watercress is completely worthy of consideration.

It’s all a matter of what’s fresh, what catches your eye at your local market and what you feel like adding to this delicious salad recipe.

We won’t tell Chef Glady you substituted, if you won’t!

Do you make a summer salad that has become your favorite? Share with all of us in the HandPicked Nation.

Photo credit: Slow Films

Serves 6
For the French Asian Fusion Salad

2 heads Hearts of Romaine lettuce

1 medium-size bulb fennel

1 small red onion

1 can of cannellini beans

1/3 cup grated Parmesan cheese

For the Vinaigrette

1/3 cup Marukan sushi vinegar

4 tablespoons fresh lemon juice

2/3 cup garlic-infused oil

2 tablespoons olive oil

big pinch salt and pepper to taste

grated Parmesan cheese for garnish

Method

For the Salad

Remove core of romaine, cut and soak in cold water.

Remove green frilly ends from fennel, cut off the extending pieces, which look like celery, and peel with vegetable pieces.

Using a hand slicing tool called a mandolin (or your Cuisinart fitted with a slicing blade), cut the fennel into very thin slices.

Peel red onion, cut in half and slice finely on the mandolin, your Cuisinart, or by hand.

Wrap fennel in a paper towel and place in a plastic bag.

Place onion in a small dish and cover.

Spin dry lettuce and place in a baggie with a paper towel.

Wash and drain cannellini beans, keep in a separate container.

Keep grated Parmesan in a separate container, as well. Then place all components of your salad (separated as described) in your salad bowl and store in your refrigerator. You will put this together in just a few moments when you and your friends and family are ready to eat.

When you’re ready to eat, remove veggies from the fridge, put Romaine lettuce on bottom of the bowl, add fennel, onion, beans and Parmesan. Dress lightly and toss. Serve extra dressing on a salad bottle and set some Parmesan cheese in a bowl for extra garnish.

Tell us how it turned out: