Lettuce Feed You

Salads are a year-round staple, but there’s just something extra tasty about refreshing greens on a hot afternoon whether it’s spinach, Romaine, or a delectable mix. Luckily for Serenbe’s restaurants and residents, Serenbe Farms is right down the road and grows a wide variety. They start planning their offerings in September for the following year, taking into account not only what worked last season, but also what executive chef Nicolas Bour wants to use in future seasonal recipes at Serenbe’s restaurants.

Vegetables start losing nutritional value 24 hours after harvest, so there’s nothing like having local salad greens that are at their peak of flavor and freshness. A Farmhouse Restaurant favorite with Serenbe Farms greens is the Green Salad with Mustard Shallot Vinaigrette. Just blend all the below ingredients together with a mixer (adjusting the consistency of the dressing with cold water), season to taste using sugar for acidity balance, then pour over your greens mixture and serve!

MUSTARD SHALLOT VINAIGRETTE

2 TBSP Champagne vinegar

⅓ cup grapeseed oil

½ clove fresh garlic

¼ cup shallots, minced

1 TBSP strong Dijon Mustard

1 tsp basil

½ tsp thyme

1 tsp elderflower cordial

½ tsp sugar

Salt & Pepper to taste