Micro-Greens in a Micro-Apartment
May 1, 2013
The lucky winner of the CHPC “Making Room… For Dinner” raffle, Jim Gillespie, and three of his friends were not only treated to a great meal, but also experienced a real-life Night at the Museum. Chef Chris Bradley from Untitled at the Whitney served up a yummy feast at the Making Room exhibit at MCNY. Lucky for us, he shared his micro-green salad recipe!
Chef Chris Bradley’s Micro-Green Salad (serves 4)
1 lb. assorted micro greens- sunflower sprouts, pea shoots, hong vit radish sprouts
(from Windfall Farms at the Union Square Greenmarket)
1 bunch baby carrots, thinly shaved lengthwise
3 pieces French breakfast radishes, thinly shaved lengthwise
1 lb. fava beans, blanched and shelled
¼ lb. corn nuts
2 tablespoons extra virgin olive oil
½ cup crème fraiche or sour cream
¼ cup buttermilk
½ lb. ramps, washed and greens removed
1 pinch dry oregano
1 teaspoon Dijon mustard
2 tablespoons chopped herbs
1 teaspoon white wine vinegar
1 teaspoon lemon zest
Salt and pepper, to taste
Mince the ramps finely. Combine all ingredients together in a bowl and whisk until thoroughly blended. Season to taste with salt and pepper.
To finish, combine the micro greens with the carrots, radishes and fava beans. Drizzle with the olive oil and season with salt and pepper. Spoon a small amount of the dressing onto the bottom of the plate and place the salad over top of the dressing. Garnish with small handful of corn nuts.