Short and Sweet: Sensational Salads

It's that glorious time of year when it takes very little effort to make a memorable, mouthwatering salad. Chef Gracie delights in this season. Salads are one of her favorite forms of expression. In this class, students will learn to let the produce shine and will have three new salads that they can bring to any summer barbecue or dinner party to dazzle friends and family. 

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Watermelon and Cucumber Salad with Miso Ginger Vinaigrette and Shiso 

All the Good Stuff Panzanella - Nectarine, Blistered Peppers, Ribbons of Zucchini, Sweet Corn, Sumac Croutons and Burrata with Mint, Parsley and Dill 

Tinned Fish and Heirloom Tomato Salad with Pickled Shallot Lemon Vinaigrette and Crispy Fried Garlic 

Served with Homemade Garlic and Herb Focaccia 

This menu can easily be made vegetarian and/or Vegan 

Allergens: Fish, Dairy, Wheat 

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