2020 Chef Demo with Chef Jesus Medina
Watch the replay of the live cooking demonstration with Coin & Candor's executive chef Jesus Medina.
Ingredients
For the Salad
- 2 red Salanova lettuce (or any crisp butter lettuce)
- 4 breakfast radishes
- 4 baby turnips
- 1 baby fennel stalk
For the Dressing
- 1 bunch Cilantro
- 1 bunch parsley
- 1 garlic clove
- ½ jalapeño
- 2 ounces parmesan cheese
- 2 tablespoons fresh tarragon
- 3 tablespoons fresh garlic chives
- 1 ounce mint
- 2 anchovy fillets
- 1 ounce lemon juice
- 1 tablespoon sherry vinegar
- ½ cup grapeseed oil
- 1 tablespoon honey
- 1 cup Greek yogurt
- Salt and pepper, to taste
Preparation
For the salad:
Wash lettuce and vegetables. Slice vegetables using a mandoline slicer, or very thinly with a knife.
For the dressing:
Place all ingredients except oil in a blender and process until smooth. Add oil slowly, continuing to blend. Season with salt and pepper to taste.
