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Cooking 101: Spring Salad at Farm and Fisherman

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

Lemon vinaigrette:

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.

Pistachio butter:

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.

Beet puree:
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.

Nicole Finkbiner | May 1 2013 9:23am | FOOD & DRINK, Forking Stupid | Comments 0

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