BC Association of Farmers' markets
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We represent a community of individual markets, or as we see it, a community of difference. Each market reflects the uniqueness of the neighbourhood and the diversity of the community.

 

BC 150 Salad

BC 150 Salad

—By Chef Dez & Gordon Desormeaux

Serves 4 as a meal, or 6 to 8 as a side dish.

Dressing Ingredients:

  • 5 strips of bacon
  • 1 clove of garlic
  • 1/4 cup red wine vinegar
  • 1 tbsp lemon juice
  • 1 tbsp sugar
  • 1 tsp Worcestershire sauce
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp dry mustard
  • 1/2 cup extra virgin olive oil

Directions:

  1. Cook the bacon in a frying pan until crisp. Reserve the rendered fat.
  2. Place the bacon strips and the garlic in a food processor and process until minced.
  3. Add the reserved bacon fat to the food processor along with all of the remaining ingredients, except for the extra virgin olive oil. Puree on high speed.
  4. With the food processor still on high speed, slowly add the olive oil until thoroughly combined. Makes approximately 1 cup of dressing.

Salad Ingredients:

  • 2 large romaine hearts
  • 2 cups (1 pint) fresh blueberries
  • 3 hard boiled eggs, peeled, quartered and cut into small chunks
  • 1 cup quartered cherry tomatoes
  • 1 cup crumbled mild blue cheese (suggestion: Danish Blue Rosenborg)
  • ~or~ 1 cup crumbled feta cheese if you don't care for blue cheese
  • 1 cup drained canned corn kernels
  • 1 red bell pepper, cut into thin 1-inch strips, approx. 1 cup

Directions:

  1. Cut the romaine hearts into small bite-size pieces. Wash thoroughly and spin dry in a salad spinner. If the romaine is too wet it will water-down the taste of the dressing. Place on a large, deep serving platter that will be big enough for tossing before serving. The romaine should be placed evenly across the platter (not mounded up).
  2. By the time you have finished assembling the salad, you should have seven equal strips of ingredients covering the romaine lettuce. Start with first putting two strips of blueberries (1 cup for each strip) on each end of the pile of lettuce.
  3. Then, working left to right (from one strip of blueberries to the other), place the remaining ingredients in equal-sized strips on the romaine lettuce: eggs, tomatoes, blue cheese, corn and red pepper. You are now finished assembling the salad and the romaine lettuce should be completely covered with seven strips of ingredients that are the same colours as those in the B.C. flag. Bring to the table to display with the vinaigrette separate.
  4. Just before serving, pour the dressing over the salad and toss thoroughly.