Today, I learned about different salad compositions and oils and vinaigrettes, which wasn't exactly rocket science, but pretty interesting to experiment with. I've never made my own vinaigrette before.
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This is a traditional Nicoise salad with Boston lettuce, tomatoes, green beans, green bell peppers, potatoes, hard boiled eggs, tuna, anchovies and of course, olives! It's tossed with a light sherry vinaigrette.
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This was my favorite dish of the day...bitter greens salad with tomatoes and duck confit. The greens were a mixture of radicchio, frisee, watercress, mache, and basil dressed with a shallot-sherry vinaigrette. The tanginess of the dressing really complemented the bitterness of the greens...all topped with crispy duck confit and oven toasted bread. Delish!!
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I thought today's lesson plan would help me enforce some will power and not eat everything I made....WRONG! Apparently I make excellent salads because it was so tasty looking, I ate most of my bitter green salad with duck confit and salad nicoise...and also the standard lunch that was provided! I also couldn't help but sample some cream puffs, fried pastry and chocolate tarts leftover from the pastry class next door!
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Luckily this last salad, macedoine de legumes was not so tasty...the cooked peas, carrots, turnips and green beans are coated in homemade mayonnaise. I ended up tossing this in compost right after I took this picture.
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