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GHEE Salad Recipe: Spring Salads

GHEE VINAIGRETTE

¼             C             SHERRY VINEGAR

1              T              DIJON MUSTARD

1              T              WHOLE GRAIN MUSTARD

1              t              TURMERIC

1              T              SHALLOT, MINCED

¼             C             GHEE, MELTED (LUKEWARM, NOT HOT)

¼             C             EXTRA VIRGIN OLIVE OIL

1              T              CHIVES, FINELY CHOPPED

1              T              ITALIAN PARSLEY, FINELY CHOPPED

 

ROASTED VEGETABLES

1              EA.         BABY GREEN SQUASH, HALVED AND CUT INTO 1” SEGMENTS

1             EA.         BABY YELLOW SQUASH, HALVED AND CUT INTO 1” SEGMENTS

4              EA.         COCKTAIL TOMATOES

4              EA.         RED PEARL ONIONS, HALVED

2              EA.         BABY CARROTS, PEELED AND CUT INTO 1” SEGMENTS

2              T              GHEE, MELTED

1              t              TURMERIC

1              t              SMOKED PAPRIKA

TO TASTE             KOSHER SALT

 

BLANCHED/ RAW VEGETABLES & GARNISH

6              EA.         HARICOT VERTS

6              EA.         SUGAR SNAP

1              EA.         BABY CANDY CANE BEET, SHAVED THINLY

2              C             BABY LETTUCES

¼             C             MICRO GREENS/ SPROUTS

1              EA.         FARM EGG

TO TASTE             COARSE SEA SALT

 

 

PROCEDURE-

  1. PREHEAT OVEN TO 450F
  2. BRING 4 QT OF HEAVILY SALTED WATER TO BOIL ON STOVE AND PREPARE AN ICE BATH
  3. IN A SMALL MIXING BOWL, COMBINE VINEGAR, MUSTARDS, TURMERIC, AND SHALLOT. SLOWLY WISK IN GHEE AND OLIVE OIL UNTIL EMULSIFIED. WISK IN HERBS, SALT TO TASTE.
  4. COMBINE ALL ROASTED VEGETABLES INGREDIENTS IN A MIXING BOWL AND TOSS UNTIL EVENLY COATED. TRANSFER TO SHEET PAN.
  5. PLACE TRAY OF VEGETABLES ON TOP RACK IN OVEN AND ROAST FOR 10 MIN, OR UNTIL VEGETABLES ARE LIGHTLY CARAMELIZED AND JUST TENDER.
  6. WHILE VEGETABLES ARE ROASTING, SEPARATELY BLANCH THE VERTS AND SNAP PEAS, UNTIL JUST TENDER. SHOCK EACH IN PREPARED ICE BATH. REMOVE AND DRY ON TOWELS.
  7. LET ROASTED VEGETABLES COOL AND QUARTER TOMATOES
  8. HEAT NON-STICK PAN ON MEDIUM-LOW HEAT. ADD ENOUGH GHEE TO COAT PAN. GENTLY CRACK EGG INTO PAN AND COOK UNTIL WHITE IS SET (SUNNY SIDE UP).
  9. COMBINE ALL VEGETABLES AND GREENS IN A MIXING BOWL, SEASON WITH SALT AND ADD ENOUGH VINAIGRETTE TO LIGHTLY COAT
  10. TOP WITH COOKED EGG AND COURSE SEA SALT

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