PW’s new biweekly column, “Forking Stupid,” sees 25-year-old Nicole Finkbiner persuading professional chefs from Philadelphia’s great restaurants to please teach her, for the love of god, how to cook—one dish at a time. This week, Nicole visits Farm and Fisherman in the Gayborhood to make a spring salad.
8 oz. salad greens
2 bunches baby beets, roasted, peeled and quartered
1 cup fiddlehead ferns, cleaned and blanched until tender
12 spears of asparagus, 6 peeled and grilled and 6 sliced raw
4 oz. fromage blanc
2 baby radishes, thinly sliced
¼ cup lemon juice
¼ cup Dijon mustard
4 tablespoons honey
Combine in a blender with 1½ cups of grape seed oil or canola oil.
1 cup toasted pistachios, peeled (reserve some for salad garnish)
2 tablespoons honey
1 tablespoon sherry vinegar
Combine in blender until consistency is light and smooth.
1 cup cooked beets, peeled
1/4 cup Worcestershire sauce
Combine in blender until consistency is smooth.
Spread the pistachio butter and beat puree onto four plates, a few centimeters apart to keep the individual flavors separate. Next, arrange the greens (about 2 oz. per plate), and dress with the lemon vinaigrette. Season with salt and pepper to taste. Serve immediately.