RECIPES FROM THE PROS (THAT YOU CAN make!) Shepherd’s Salad Cathy Whims Multiple James Beard Best Chef Nominee
Whisk walnut oil into vinegar slowly to emulsify. Season with salt and pepper.
This salad evolved as a celebration of the incredible spring greens we receive from Your Kitchen Garden Farm in Canby, Oregon and it appears on our menu every spring. Its’ vivid colors are best showcased on a white platter or white plates. Every year its’ return is greeted with orders by the entire staff as well as our customers. I can think of no more healthful, fresh tasting and rewarding salad for lunch or dinner.
Spread goat cheese over ciabatta slices loosely and toast under broiler until golden. Toss greens and walnuts with enough dressing to coat well, but do not drown them. Arrange on a white platter or on individual plates. Sprinkle sea salt over egg quarters, grind black pepper over all and serve immediately.
6 cups of assorted greens, varying in color, texture and taste (We use mizuna, arugula, rustic arugula, mâche and chrysanthemum leaf). ½ cup pickled red onions (see below) 1 hard boiled farm egg (see below) walnuts as local as possible or if not, lightly toasted 1 large shallot minced 6 – 8 Tbs walnut oil 2 Tbs sherry vinegar salt and freshly ground pepper approximately ½ cup creamy, fresh goat cheese several slices rustic bread, preferably ciabatta Fleur de sel sea salt or Maldon sea salt (we use Flor de sal, Portuguese sea salt)
Pickled Red Onions:
and Chef / Owner of Nostrana in Portland
Wash greens, dry well and chill. Hard boil egg. Preheat oven or toaster oven to broil. Squeeze minced shallots in a clean kitchen towel to remove bitter juices. Place in a small mixing bowl. Add vinegar and salt to taste. Stir well and let sit for 30 minutes (shallot will soften in bitterness).
2 medium red onions ½ cup apple cider vinegar ½ cup water 1 1/2 Tbs sugar Peel onions, leaving stem-end intact; cut into sixths (or eighths, if large). In a medium nonreactive saucepan, combine onions, water, vinegar, sugar, 3 tablespoons oil, 1½ teaspoons salt and generous pinch pepper. Bring to a boil and cook, stirring often, for 5 minutes. Remove from heat. Let onions cool in liquid. To hard boil egg: Use a real farm egg. Place egg in a saucepan and cover with cold water. Bring to a boil, immediately take off heat, cover with the lid and set a timer for 7 minutes. When timer sounds, immediately drain egg and run cold water over it until cool. Peel and quarter.
From the Nostrana.com web site:
“We’re so excited to announce that the James Beard Foundation has nominated our beloved chef and owner Cathy Whims for Best Chef: Northwest for the fourth consecutive year. “The caliber of chefs in the Pacific Northwest category is stellar, and I am humbled to be in their company. Their unique styles keep our region relevant in the culinary conversation,” says Cathy Whims.” Nostrana | 1401 SE Morrison Portland | 503.234.2427 Cathy Whims working her culinary magic.
54
Willamette Living Magazine
April / May 2012