Get Set for Spring with these Recipes
Welcome spring with recipes for a Michigan salad, trout with spring vegetables and morel and asparagus toast
Recipe by Chef John Piazza, Culinary Arts Program Director at Dorsey Schools Culinary Academy
Ingredients
For the vinaigrette
- ½ cup sun-dried tomatoes
- 1 pinch red pepper flakes
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 1 whole clove garlic, minced
- 2 teaspoons nutritional yeast flakes
- ¼ teaspoon kosher salt, divided
- 1 pinch freshly ground black pepper
For the Salad
- ¼ cup extra-virgin olive oil, divided
- ½ pound asparagus, trimmed, cut into 1-inch pieces
- 12 small red radishes, halved
- 5 cups roasted chicken, shredded
- 1 cup fresh basil, chopped
- 10 cups fresh spring salad greens
- Juice of 1 whole lemon
- 3 ounces goat cheese, crumbled
- ½ cup pine nuts, toasted
- ¼ teaspoon kosher salt, divided
- 2 pinches freshly ground black pepper
Instructions
1. Place sun-dried tomatoes in a small bowl. Cover with boiling water, 1 pinch salt and red pepper flakes. Soak for 20 minutes, remove from water, pat dry and rough chop.
2. Place prepared sun-dried tomatoes and remaining vinaigrette ingredients in a blender; purée until well blended. Pour into a large bowl and set aside.
3. Preheat oven to 425o. Place asparagus and radishes on rimmed baking sheet. Toss with 2 tablespoon oil, salt and pepper. Roast 10 to 15 minutes, or until browned and tender.
4. Combine prepared roasted vegetables, chicken and basil with prepared vinaigrette. Set aside for 20 minutes to allow flavors to blend.
5. Toss salad greens with lemon juice, 2 tablespoons oil, salt and pepper. Top with chicken mixture. Sprinkle goat cheese and pine nuts over chicken. Serve immediately.
Yield: 5 servings
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