I am so behind with my blog postings. BUT, here I am with a great recipe, an excellent book and keep your fingers crossed an amazing author event. Michel Nischan the head chef of The Dressing Room, Westport Theater's restaurant has a beautiful book, "Sustainably Delicious."It has many of the recipes featured in the restaurant as well as more. He totally embraces the local food movement, giving major support to "Wholesome Wave", an inner city organization based in Bridgeport bringing wholesome food to low income customers at affordable prices. Check out this wonderful link.
http://www.wholesomewave.com/
Soooooo, I am very hopeful that ESB will be partnering with Michel for a fall event. Let's keep our fingers crossed.
Here is a terrific recipe from his book.
Easy, lots of good veggies and yummy. I love the crunchiness! Try it and stop by the store for the book. Mention you read about it on the blog and you'll get another 10% discount.
USE A SPOON CHOPPED SALAD
Serves 6
1 1/2 cups white wine vinegar
3 celery ribs, cut into 1/4 inch dice
2 carrots, peeled and cut into 1/4 inch dice
1 large red bell pepper, seed, cut into 1/4 inch dice
1 heirloom apple, cut into 1/4 inch dice
1/2 large cucumber, peeled, seeded and cut into 1/4 inch dice
1 cup each of the following; all sliced thin. radicchio,arugula & napa cabbage
3 TBSP good olive oil
seasonings to taste (sea salt, ground pepper)
1 1/2 cups crumbled local goat cheese
1/2 cup toasted almond slivers
Bring the vinegar to a simmer in a saucepan over medium heat.Add the celery and carrots.
Remove the pan from the heat.
When the vinegar has cooled, add the peppers. Cover and refrigerate til cold.
Strain the chilled vegetables through a sieve. Reserve the vinegar and vegetables separatel
Lastly,
Mix together the apple, cucumber,arugula,raddichio and cabbage in a lare bowl. Add 1/4 cup of the reserved vinegar and the oil and toss well. Season to taste with salt and pepper. Add the goat cheese and almonds.
This is a salad that displays summer's bounty. Enjoy.
