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Make a spring salad with Chef Allison Davis

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Make a spring salad with Chef Allison Davis

C1 3 kentucky, chef alison davis here in the wild time kitchen and we're just talking about spring.

I mean this weather in kentucky has just been phenomenal, and you know you hear about cabin fever, like spring fever.

And it's actually a thing, so in the winter we have what is melatonin where we're totally deprived of sunshine.

Well in the spring our serotonin levels increase because of the sunshine, and therefore we have all this built up energy and we wanna get out and we wanna enjoy it.

That's from all the wonderful sunshine we now have.

So i just wanted to focus in on some spring vegetables, and right now radishes and asparagus is kind of peak season.

We're getting into that, along with our fresh berries and what not.

This salad is more focused on kind of the asparagus, radish, we have some fennel, and then we're gonna throw in just a very light vinaigrette.

So again we're going with a nice spring salad here.

Little different preparation for asparagus than what you're used to, and what we're gonna do is i'm just using a box grater.

Just kind of gently getting some nice shavings.

I've already cut the ends off of our asparagus, so we're just going in and just kind of shaving it up.

Like grating the asparagus.

It's gonna give us a nice texture.

I have gone ahead and thinly sliced, using a mandolin, the radishes, so this is all super thin layers.

So that everything's gonna come together nicely in one bite when we go to enjoy the salad.

All right, so i'm gonna grate a few more of our asparagus spears here.

Then we're gonna also thinly slice some fennel to go with this.

One of my daughter's favorite vegetables is fennel, just because it has almost this licorice flavor and i think it's a unique flavor component that goes in with the salad.

Because you get this earthiness from the asparagus and then you get that bright kind of anise flavor from the fennel.

All right, so we're good there.

Optional you could add in a red onion if you like.

You could actually add in bacon to this if you like, but we're gonna keep it vegetarian.

I've got some thinly sliced fennel here, and then we're just gonna make a very simple vinaigrette.

Our vinaigrette is just going to be a combination of, let's see we've got lemon juice, some fresh lemon juice.

We're adding in some fresh red wine vinegar or you could go with white vinegar or maybe even balsamic would be nice with this.

So don't get yourself stressed out if you look at the recipe and it has one vinegar, but you only have another.

You can always interchange them.

We're going to mix in some fresh minced garlic, i am going to add a bit of lime zest.

I love the combination of different citrus, and the citrus is really going to brighten this entire thing up.

We've got fresh lime zest in here.

If you wanted you could add mustard, which is a nice binder, but i this case we're just gonna go in with our olive oil.

Then we are going to add in our fresh parsley, this is a parsley lemon dressing.

Fresh parsley, and then we're gonna whisk this together and we're gonna pour it over our salad.

Then on top of the salad we're gonna add some feta, which is gonna bring a nice creamy texture in here and it's also gonna bring a bit c1 3 of salt.

Then i wanna show you before we run out of time our fun trick.

I hard boiled some eggs, the eggs are gonna be diced in here with this.

This is gonna add some protein to our salad, so if you don't have meat you're gonna have that little bit extra protein here.

You can take one of these wire grates that are used for cooling for cakes and what not, take your hard boiled egg and literally just press it right through.

I do this in classes sometimes, and people are just amazed, but it gives you that perfect diced egg right into your salad.

Kind of a nice little quick trick there.

All right, so i'm gonna show you guys this i'm gonna plate this up.

We're gonna put the salad dressing, pour it all on there so it can kind of really soak in and give some texture and some acidity to the asparagus.

Then we're gonna top it with a bit of just toasted walnuts and pecans for an added little bit of crunch to the salad.

All right, you are watching mid day kentucky.

You know where to find this recipe, you can go to middaykentucky.com/re cipes.

I'm chef alison davis, you can find me on instagram and at our website at wildtimecooking.com.

We'll be right back after this short




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