Swing into Action.
Liberty National "Farm Salad"
Shaun Christopher Lewis, Executive Chef and Assistant General Manager at Liberty National Golf Club, New Jersey, USA
Serves 4
Ingredients
Inside Provision Box
Shopping List
Preparation
Chef Note: Before you begin, please wash all vegetables and dry on a kitchen towel. Make sure the Domaine De La Riviere Chardonnay is properly chilled as well 😊
Place the washed beets in a covered sauce pot with water, thyme sprigs, one garlic clove, pinch of salt and a teaspoon of white vinegar. Poach until tender, about 1 hour. Cool, peel, slice and reserve.
While the beets are poaching, with a peeler, remove the skin around the circumference of the potatoes.
Place in a sauce pot with vegetable stock one crushed clove of garlic, salt and thyme sprigs.
Poach until tender yet slightly under done. Remove from fire and reserve.
While the potatoes are cooking, lightly “peel" the carrots with a green scrubby.
Poach in a sauce pot with vegetable stock, butter and pinch of salt.
Check after 12 minutes and you want them to be tender but slightly crisp inside.
Remove from fire and reserve.
Slice the Jerusalem artichokes and sweet potatoes one quarter inch thick and pan fry in extra-virgin olive oil until golden brown or nicely charred ( the way I like them). When they are finished lightly seasoned with turmeric and kosher salt. Reserve in warning oven set at 225°
While vegetables are cooking, zest one lemon with a micro plane into yogurt with a pinch of kosher salt and 1/4 bunch of chives sliced. Put back in the fridge to reserve for plating.
Place the radishes into a sauté pan with vegetable stock and one pat of butter. Season with kosher salt.
In the same pan that you sauté the sweet potatoes, add three cloves of garlic crushed and sauté spinach quickly. Season with kosher salt. Strain poached potatoes, add chopped parsley and a pat of butter then toss with spinach.
Take the lemons that were zested and juice them. Add olive oil to taste, salt and fresh pepper. Toss baby cucumbers and reserve.
Begin plating as seen in video.
Feel free to reach out on IG: @chefshaunchristopherlewis with any questions.
All my best, Shaun.
Ingredients
Inside Provision Box
- Baby Beets assortment (3 of each)
- 8 Jerusalem artichokes
- 12 Petite Radishes
- 2 Sweet Potato
- 8 Baby Carrots assortment
- 16 Baby Cucumber (with bloom)
- Italian Signature Blend Herbs
- Micro Flowers
- 24 Baby Potatoes
- Four bunches Spinach
Shopping List
- Vegetable Stock
- 6 cloves Garlic
- 1 bunch Chives
- 1 Bunch Thyme
- 1 Bunch Parsley (washed, dried and chopped roughly)
- 8 ounces Greek yogurt
- 1 Lemon
- 1 teaspoon Tumeric
Preparation
Chef Note: Before you begin, please wash all vegetables and dry on a kitchen towel. Make sure the Domaine De La Riviere Chardonnay is properly chilled as well 😊
Place the washed beets in a covered sauce pot with water, thyme sprigs, one garlic clove, pinch of salt and a teaspoon of white vinegar. Poach until tender, about 1 hour. Cool, peel, slice and reserve.
While the beets are poaching, with a peeler, remove the skin around the circumference of the potatoes.
Place in a sauce pot with vegetable stock one crushed clove of garlic, salt and thyme sprigs.
Poach until tender yet slightly under done. Remove from fire and reserve.
While the potatoes are cooking, lightly “peel" the carrots with a green scrubby.
Poach in a sauce pot with vegetable stock, butter and pinch of salt.
Check after 12 minutes and you want them to be tender but slightly crisp inside.
Remove from fire and reserve.
Slice the Jerusalem artichokes and sweet potatoes one quarter inch thick and pan fry in extra-virgin olive oil until golden brown or nicely charred ( the way I like them). When they are finished lightly seasoned with turmeric and kosher salt. Reserve in warning oven set at 225°
While vegetables are cooking, zest one lemon with a micro plane into yogurt with a pinch of kosher salt and 1/4 bunch of chives sliced. Put back in the fridge to reserve for plating.
Place the radishes into a sauté pan with vegetable stock and one pat of butter. Season with kosher salt.
In the same pan that you sauté the sweet potatoes, add three cloves of garlic crushed and sauté spinach quickly. Season with kosher salt. Strain poached potatoes, add chopped parsley and a pat of butter then toss with spinach.
Take the lemons that were zested and juice them. Add olive oil to taste, salt and fresh pepper. Toss baby cucumbers and reserve.
Begin plating as seen in video.
Feel free to reach out on IG: @chefshaunchristopherlewis with any questions.
All my best, Shaun.