Lunchbreak: The Lobby chef Lee Wolen makes summer salad

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The Lobby
5th Floor
The Peninsula Chicago
108 East Superior Street

Summer Salad
Yield: 4 servings

5 heads baby gem lettuce
20 pieces shaved radish
8 pieces pickled radish
3 whole green asparagus, shaved
6 pieces roasted green asparagus, halved
2 baby carrots, shaved
6 whole roasted baby carrots, halved
1 cup peas, blanched
8 pieces pea tendrils
1 cup buttermilk dressing
1/2 cup buttermilk curd

Buttermilk Curd

1 quart buttermilk
salt to taste

Bring the buttermilk to a boil until it begins to separate and you start to see the curds.  Strain through cheese cloth and season with salt. Chill and reserve until later.

Buttermilk Dressing

1 cup buttermilk
1 cup mayonnaise
finely chopped chives to taste
salt and pepper to taste

Combine all ingredients in a mixing bowl and chill.

Pickled Radish

1 cup white balsamic vinegar
1/4 cup Water
3 Tbs. salt
1/4 cup Sugar
10 breakfast radishes, washed

Combine all of the ingredients except radishes and bring to a boil, cut the radishes in half and place in a bowl.  Once the liquid comes to a boil pour over the radishes, then let chill.

Roasted Vegetables

6 whole roasted baby carrots, halved
6 pieces roasted green asparagus, halved
olive oil to toss
salt to taste

For the carrots and asparagus, begin by washing and drying the vegetables.  Preheat an oven to 400F, toss the vegetables with a small amount of olive oil and salt.  Place the carrots and asparagus on separate baking trays.  Roast in the oven for about ten minutes and check for doneness.  Carrots should take about 15 minutes to be tender.  Remove vegetables from the oven when they reach desired doneness and allow them to cool to room temperature.

To build the salad, combine all of the vegetables in a mixing bowl and dress with buttermilk.  Top with the crumbled buttermilk cheese and pea tendrils


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