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EXECUTIVE CHEF BART HOSMER'S RECIPE CORNER
FARMER'S MARKET SPRING SALAD
paired with
2004 Merry Edwards Sauvignon Blanc
SALAD INGREDIENTS
¼ cup ea green, yellow wax & Romano beans
2 ears corn- roasted & shucked
1 bunch asparagus- grilled and sliced
2 cups English peas- shucked and blanched
1 cup Fava beans- cleaned and blanched
3 ea radishes- watermelon, french breakfast &
icicle- sliced
2 spring onion- split & roasted
2 carrots- minced
2 beets - roasted, cleaned & sliced
1 tablespoon chives- minced
4 basil leaves- chopped fine
2 sprigs each thyme & oregano
4 Meyer lemons- juice and zest
1 cup olive oil
3 tablespoons extra virgin olive oil
kosher salt & black pepper
1 pint raspberries
ASSEMBLY
A bit of prep is needed before assembling the
salad but well worth the
work for a great spring
salad.
Split and season the spring onion- then roast
Wash asparagus and season with salt and black
pepper & gently toss with a tablespoon of olive
oil and grill for 2-4
minutes.
If grilling is not an option, quickly blanch
asparagus in boiling, salted water for 30
seconds, remove from boiling water and cool in
ice water immediately.
Remove from ice water when cooled and cooking
process has stopped.
Slice asparagus into small disks and place into
a large mixing
bowl with the spring onion.
Blanch chucked peas, Fava beans and green beans
in the same way you
would for the asparagus.
Add to mixing bowl.
Place washed beets into a small roasting pan,
season with salt, pepper and a cinnamon stick.
Add water to cover the bottom of the roasting
pan, cover with aluminum foil and roast/braise
until beets are tender and cooked through.
Clean cooled beets by rubbing skin off and slice
into wedges and add to bowl.
Add sliced radish, carrots, herbs and lemon
zest.
Add Meyer Lemon juice and 3 tablespoons of extra
virgin olive oil and gentle toss
until
ingredients are mixed and coated evenly.
Place on desired serving tray and garnish
with raspberries.
Add grilled meats or fish for a great summer
meal.
WINE
SELECTION BY RANDALL BERTAO -MASTER SOMMELIER
Serve with
2004 Merry Edwards Sauvignon Blanc From The
Russian River Valley
This wine is delicious as it balances the
crisp, refreshing citrus flavors of lime and
grapefruit with fig and honeysuckle. Oak Barrel
fermentation adds just enough richness in the
mid palate to enhance more exotic food flavors.
ENJOY!
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