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One-Farm Salad
Provided by: Chef Alexandra Guarnaschelli
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Often described as a cross between butter and romaine lettuces, sucrine is sweet and nutty, with a thick-leafed, almost velvety texture. Butter chef Alexandra Guarnaschelli fell for the greens at Rick Bishop’s Mountain Sweet Berry Farm, where they’re grown alongside his other boutique crops of fingerling potatoes and Tristar strawberries. In the salad recipe below, the smitten chef combines all three ingredients, all of which can conveniently be picked up at Bishop’s Union Square Greenmarket stand on Wednesdays and Saturdays. --Robin Raisfeld & Rob Patronite
Ingredients
8–10 German Butterball (or other small variety) potatoes, washed and dried3 tablespoons sherry vinegar
1 tablespoon pomegranate molasses (available at Kalustyan’s and Dean & DeLuca)
1 teaspoon granulated sugar
3 tablespoons extra-virgin olive oil
3 tablespoons canola oil
1/4 teaspoon kosher salt, plus extra to taste
1/4 teaspoon freshly ground white pepper, plus extra to taste
12 heads sucrine, outer leaves picked, washed, and dried, and hearts split lengthwise
1 pint fresh strawberries, washed, dried, and individually split lengthwise
Sprinkle of poppy seeds (optional)