Essential Summer Salads by Chef Meghan Levins of Monnik Beer Company, Germantown Neighborhood of Louisville. Prepared for the Shively Fresh Stop Market
A good salad consists of a good dressing and good toppings. Not many people can just eat spinach on its own. Chef Meghan Levins from Monnik Beer Company shared her favorite dressing, salads, and way to prepare kale at the Shively Fresh Stop Market on June 8th. We hope you enjoy!
One Dressing to Rule Them All...
Lemons, 1 juiced + 1 Tbl zest
Lemon juice, enough to make 1/2 cup total (or use favorite vinegar)
Olive Oil 1 C
Sweetener (honey, agave, coconut sugar, etc.) 1 Tbl
Mustard (or mustard powder) 1 Tbl and Salt and pepper, to taste
-whisk together; this vinaigrette has a higher acidity ratio that stands up well to root vegetable, hearty green and peppery vegetables. You many increase oil to taste for lettuce based salads, or up to acidity in hearty salads for a pickled flavor.
Beets, 1 ea, Carrots, 1 ea, Spinach or kale, 1 bunch
-peel beets, wash carrots and spinach (I leave carrots unpeeled for max nutrients)
-shred beet and carrots, finely chop spinach (parsley is also a great substitute)
-season with salt and pepper and let sit for ten minutes, then add vinaigrette to taste
-top with sunflower seeds; great way to eat raw beets!
Kale, 1 bunch
Green onion or garlic, 1 Tbl
-wash kale well and finely chop by hand or food processor, set aside
-on cutting board, chop onion or garlic and sprinkle kosher salt over it, mince together
-put kale on top of minced green onion and knead kale in it, turning, kneading, and crushing kale until it is deep green and glossy and onion is fully incorporated
-toss with lemon vinaigrette to taste, great with a sprinkle of sesame seeds and couple dashes sesame oil
Salted Radish Salad
Radish with tops, 1 bunch
Sea Salt or Kosher, 1 Tbl
-separate radish tops and place in bowl of cold water, shake the leaves a little bit then allow them to float to the surface and sand to sink to the bottom
-while tops are soaking, thinly slice radishes and sprinkle with salt
-carefully remove leaves being careful not to agitate the water so the dirt stays on the bottom, drain well (a salad spinner comes in handy, or gently blot with paper towels
-rinse radish slices and toss together with leaves with vinaigrette
-enjoy on sliced baguette rounds with butter and radish salad on top!
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.