By Chef Adam Kenworthy
With spring just around the corner, we decided to find some delicious salads you can make to enjoy with the change of season. Not only are these salads ultra delicious, but that also will help you celebrate the warmer weather, with beautiful colours and delicious ingredients. That being said they are also super healthy which means you can start to prep for that summer body (if you into that) but if not you can just enjoy them at a lovely spring lunch.
Adam Kenworthy a former Chopped American Chef winner shows us how to keep salads fresh and sexy, just like him!
Sexy Salad : Red Vein Sorrel, shaved and roasted Purple Cauliflower tossed with lemon juice. Pan roasted Butternut Squash, watermelon radish, avocado. Finished with a Carrot Ginger Dressing. |
Rooftop Garden Lettuce Wraps ( Featuring Nasturtium and Bush Basil from my rooftop garden ) | Romaine hearts, red quinoa, purple potatoes, black beans, sautéed shallot, pan roasted shaved cauliflower, avocado, bush basil, nasturtiums. Finished with olive oil, dash of lemon juice, Sea sat and cracked Black pepper.
NYC Lunch Club | butterhead lettuce, watercress, sautéed butternut squash and sweet potato. Spiced and toasted pepitas. Thin shaved chioga best. Finished with shaved and pickled fennel and watermelon radish. Dressed with olive oil, lemon zest and lemon juice.
Spring Salads | roasted acorn squash base, watercress, avocado, grapefruit segments, pomegranate seeds, crispy maitake, shaved English cucumber, dressed with a Dijon citronette. |