Farmer’s Market Salad

This salad is a perfect refreshing way of utilizing the spring produce available now.

This ultra fresh seasonal salad is being served now at The Cork and the response has been WOW!

Farmer’s Market Salad with Aged Sherry Vinaigrette

Vinaigrette

1/4 cup very good quality aged sherry vinegar

1 cup best quality extra virgin olive oil

(The Cork uses Extra Virgin Olive Oil Company oil delivered

on bicycle by Andy Hampsten himself!)*

1 t. coarse dijon mustard

1 t. honey

salt and freshly ground pepper to taste

1 T. minced fresh chives

1 t. minced fresh shallot

Combine above ingredients in a a glass or plastic jar.  Shake vigorously before dressing the salad.

For the Salad

Mix the following amounts of fresh produce to your liking:

Arugula, mixed lettuces, green onion, tomato, radish cucumber, avocado, and Haystack feta cheese.

Toss produce and cheese lightly with the vinaigrette.

*Andy’s EVO is available at Cured gourmet store on Pearl Street.

Farmer’s Market Salad

Seasonal Seafood to Tempt the Palate

Wild salmon and wild halibut have arrived for the spring and summer season.  These two fish are truly an iconic American species and always popular at the Boulder Cork.  The fish are sustainably harvested under strict quota systems.  With good marine stewardship we should be able to enjoy these two fish for years to come.  I eagerly await these two “king of fish” and will have them on the menu and as specials all season long.

Jim with SalmonPair either of these flavorful fishes with a Pinot Noir or Chardonnay from the Boulder Cork’s award winning wine list. Pinot Noirs, which are light on tannins, go well with salmon.  For baked halibut a Pinot will also work. Also, consider a Chardonnay or Pinot Gris.

I am sharing two quick and easy recipes that may be used with both fish. I recommend grilling salmon on a charcoal or gas grill.  I think halibut’s mild flavor is best suited for oven baking or pan sauté. Enjoy!

Parsley Vinaigrette

  • 2 large bunches of flat leaf or curly parsley with tough stems removed
  • 2 tsp. shallot minced
  • 1 lemon zest and juice
  • 2 T white wine vinegar
  • 3/4 cup of best quality olive oil
  • salt and fresh ground pepper to taste

Place all ingredients in to a food processor and make a course puree. Spoon on to fish and serve.

Buttermilk and Fresh Dill Sauce

  • 3 T buttermilk
  • 6 T mayonnaise
  • 2 T celery chopped fine
  • 2 T red onion minced
  • 2 T fresh dill chopped
  • 2 T parsley chopped
  • 1 tsp coarse mustard
  • 1 tsp Dijon mustard
  • salt and fresh pepper

Combine above ingredients with a whisk and spoon over fish.