Spring is the perfect time for salads…tender lettuce greens are just becoming plentiful at farmers’ markets and the produce doesn’t get any sweeter or fresher.
The flavors in these salads may be complex but the ingredients are everyday and the recipes from Chef Jennifer Reyes are quick to pull together. In this hands on class you will learn to use different vinegar’s to create a perfectly balanced vinaigrette and how to arrange your salad so it is pleasing to the eye!
In this hands-on class you’ll make:
Spanish Beet Salad with Sherry Vinegar
Fresh Asparagus Salad with Parmesan and Ribboned Herbs
Butter Lettuce with Orange Vinaigrette, Blue Cheese and Candied Walnuts, and
Modern Waldorf Salad