• Login
  • My Cart (0)
The Chef's Garden Logo
  • About
  • Shop Now
  • Home Delivery
  • Blog
  • 800-289-4644
  • Help
  • Press
  • Careers
  • CVI
  • I am a: 
Chef Anthony Gray’s Delectable Root Vegetable Salad
  • Home
  • Blog
  • Chef Anthony Gray’s Delectable Root Vegetable Salad
May 19, 2020

Chef Anthony Gray’s Delectable Root Vegetable Salad

Chef De Cuisine Anthony Gray has graciously provided us with a deliciously simple salad recipe to share on our blog so that all of you can benefit. This Root Vegetable Salad features our farm-fresh vegetables in a uniquely wonderful, no-fuss way.

“Most people are cooking from home nowadays,” Chef Anthony said, “so I like to provide recipes that are straightforward to make.”

For example, he shared with us how you can get a piece of salmon from the grocery store with the skin still on, season it with salt to pull out the moisture, and sear until crispy. Rather than an ordinary baked potato to go with it, you can caramelize the potatoes with onions. Blanch some asparagus, add a delicious sauce, and you’ve got a great meal.

More About Anthony
Chef Anthony is part of the incredible restaurant team at Le Bernardin in New York City. This restaurant earned four stars from The New York Times just three months after they opened in the United States in 1986 and is the only restaurant to maintain that prestigious rating for this length of time.

He shares his mouth-watering salad featuring root vegetables from our farm. Fresh root vegetables are immensely versatile, with natural sweetness and eye-catching bright colors to captivate the eye and please the palate.

“With the Chef’s Garden,” he says, “you can always count on getting top quality vegetables and that’s why I like to use them, such as with fish.”



Root Vegetable Salad


Ingredients
2 watermelon radishes, peeled and sliced thin
2 lime radishes, peeled and sliced thin
beets, roasted with butter and water, then peeled
carrots, peeled and sliced thin
Thumbelina carrots, peeled, blanched, shocked, and quartered
crumbled goat cheese
mustard sherry vinaigrette

Instructions
Clean roots from the greens and lightly wash them in cold water. Drain and place them in a mixing bowl. Place the prepared vegetables in the bowl and toss them lightly with vinaigrette. Arrange them on the plate and top with crumbled goat cheese.

Fresh Vegetables from The Chef’s Garden
Here is information about our home delivery boxes with delicious produce that’s harvested upon order and shipped directly to your home or business. Enjoy!

  • Prev Post Guide to Restaurant Reopening: Considerations and Strategies
  • Next Post The Food Supply Chain in the News

Share

Featured Posts

  • Regenerative farming: key principles and why they matter  Thumbnail
    Regenerative farming: key principles and why they matter February 15, 2021
  • Chef Curtis Duffy shares plenty of culinary news and insights Thumbnail
    Chef Curtis Duffy shares plenty of culinary news and insights January 25, 2021
  • Healthy soil: a look at how and why we rebuild soil health Thumbnail
    Healthy soil: a look at how and why we rebuild soil health January 19, 2021

Categories

  • Video
  • Farmer Lee Jones
  • Roots Conference
  • Chef
  • Team
  • #ThisIsFarming
  • Chef and Farmer
  • Stories
  • Lettuce
  • Microgreens

Archive

Sign Up For Our Newsletter

  • I am a: 
  • Help
    • Recipes
    • Sizing Standards
    • FAQ
    • Customer Service
    • Shipping Info
    • Corporate Gift Giving
    • Food Safety
  • Press
    • Media Kit
  • Careers
  • CVI
The Chef's Garden Logo
Copyright 2021
  • Privacy Policy
  • Terms & Conditions