For the July 30 Mill City Cooks demo, Market Chef Jenny Breen prepared a Minnesota “Nice-oise” Salad, a take on Salad Niçoise. This is a one dish meal with vegetables, bread, fish, hard cooked eggs and olives.
Market ingredients included garlic scapes, red onion, smoked trout from Star Prairie Trout Farm, red potatoes, eggs (boiled), green beans, salad greens, basil and bread from Baker's Field Flour & Bread.
Although the recipe called for olives or capers, Jenny substituted Martha's Joy pickled Brussels sprouts. Jenny pointed out that just because you're missing one item doesn't mean you can't make a recipe. Consider what that item brings to the over all dish (texture, color, taste), and think of something you have on hand that would be a good substitute.
Once the ingredients are prepped, they all come together in one large mixing bowl. The potatoes are partially boiled and then sauteed in olive oil. The green beans are in the skillet just long enough to bring out their brightness.
The salad is tossed with a dressing composed of maple syrup, mustard, minced garlic scapes, lemon juice and salt and pepper.
Jenny displayed the finished salad on a platter created by art vendor Matthew Krousey Ceramics.
Recipes from the Mill City Cooks demos are available online.
Thank you to the Wedge Community Co-op for sponsoring the Mill City Cooks demo program!