Insalata Cruda | James Beard Foundation
This picnic-friendly salad was created by Michael White, chef of Marea, the 2010 JBF Award Winner for Best New Restaurant, in conjunction with Mercedes-Benz.
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Cooking tools:
- Pepper mill
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Peeler
Ingredients
- 2 tablespoons white balsamic vinegar
- 1 tablespoon Dijon mustard
- 1/4 cup of olive oil
- 6 large radishes, thinly sliced
- 1 fennel bulb, cored and thinly sliced
- 1/2 pound asparagus, thinly sliced on the bias
- 1 large carrot, finely julienned
- 1/2 small seedless cucumber, peeled and cut into 1/2-inch chunks
- 1 head of Boston lettuce, torn into bite-size pieces
- 2 tablespoons shredded basil leaves
- 1 tablespoon coarsely chopped tarragon
- Salt
- freshly ground black pepper
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