TEDxManhattan Viewing Party Menu Suggestions: Part 4

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As in years past, we’ll webcast TEDxManhattan live from New York City on February 16, 2013. Anyone with a computer can watch the talks for free via  https://new.livestream.com/tedx/manhattan2013. We’re also encouraging individuals, groups, and organizations to host viewing parties and start conversations with their communities on the issues of their local food systems.
Because TEDxManhattan viewing party hosts will need to provide food for their guests (and individuals will need to feed themselves), our speakers have provided recipes featuring sustainable, seasonal ingredients to inspire viewers to change the way they eat. So keep checking back here for hors d’oeuvres, appetizers, entrees, sides, and desserts!

Winter Salads from Bon Appetit

TEDxManhattan speaker Maisie Greenawalt joined Bon Appétit Management Company, which provides from-scratch food service to corporations, universities, and museums in 32 states, in 1994. In 1999, Maisie helped develop the Farm to Fork program, a groundbreaking company-wide initiative to buy locally, and has since helped create and launch a number of Bon Appétit¹s other progressive policies.

Here, she shares recipes from Bon Appétit chefs for Slivered Dino Kale and Romaine Salad and Warm Delicata Squash and Mizuna Salad.

Slivered Dino Kale and Romaine Salad
By Thom Fox, Bon Appétit Management Company Executive Chef
San Francisco, CA

Serves 4

For the salad
1 bunch dino kale (the dark green, puckered, straight-edged kind)
1 small head romaine hearT (about 4 oz)
3 oz sliced almonds
2 oz ricotta salata (or Parmesan), shaved very thin or grated

Strip kale leaves away from central rib. Clean and dry the kale and romaine.
Slice the kale into ¼-inch pieces. Slice the romaine leaves into ½-inch strips. (Alternatively, you could leave the romaine leaves whole or in larger pieces for contrast.)
Toast the almonds and set aside.

For the lemon mustard dressing
2 T lemon juice (fresh squeezed)
1 tsp lemon zest
1 T white wine vinegar
1 T Dijon mustard
1 T shallot, minced
1 tsp garlic, minced
¼ c extra virgin olive oil
½ tsp kosher salt
Fresh-ground black pepper to taste

Mix all dressing ingredients together in bowl or in a blender.
Combine the kale leaves and romaine in bowl.  Add enough dressing to lightly coat the greens. Add toasted almonds.
Serve in large bowl or divide between four plates and garnish with shaved cheese.

Warm Delicata Squash and Mizuna Salad
By Thom Fox, Bon Appétit Management Company Executive Chef
San Francisco, CA

Serves  4

For the squash
1 small Delicata squash (about 1 lb) washed, peeled, cut in half, and seeds scooped out.
4 oz Mizuna* salad greens, washed
? lb smoked bacon, cubed ¼ inch
? c pecan halves, lightly toasted
1 T extra virgin olive oil
Kosher salt to taste

Slice the squash into ¾-inch slices.  Toss with the olive oil, season with salt to taste, and roast in a 400 F oven until soft and edges are begin to brown. When done, remove from oven and keep warm.

For the sherry vinaigrette
4 T extra virgin olive oil
2 T sherry vinegar (red wine vinegar can be substituted)
1 tsp brown sugar
2 T shallots, minced
Pinch kosher salt
Fresh ground black pepper to taste

Combine the olive oil and bacon pieces in a small non-stick pan. Cook the bacon slowly over a low heat until it just begins to brown but is still tender and a bit chewy. Remove from oil and keep warm.
Add the shallots to the pan with the oil and cook over medium heat until soft. Add the sugar and sherry vinegar, stir, and cook slowly for 30 seconds. Remove from heat and add bacon and seasonings.

To assemble salad
In a bowl, dress the warm squash pieces and greens with about half of the dressing.
Divide salad between four plates and arrange squash and greens on each. Spoon a little of the bacon and dressing around the salad.  Garnish with the toasted pecans. Serve warm.

Change Food® works toward a healthier food system for people, animals & the planet.  Learn more about Plant Eat Share – planting food in public spaces. For free.