Submitted by editor
Here's a great recipe that didn't quite make it into episode 5. James taught Sherida how to make a salad without a recipe - using nothing but winter greens and an intuitive sense of how flavours and textures work together.
4 generous servings
For the salad
1 cup of kale
1 cup of Swiss chard
1 cup of mustard greens
2 golden beets
2 red beets
1 chopped celery root
1/4 cup of roasted hazelnuts
110 grams of goat's cheese
1 cup wheatberries or faro
For the salad dressing
1/8 cup hazelnut oil
1 tbsp of honey
2 tbsp of cider vinegar
Pinch of salt
1. Boil beets until soft and set aside until cool. Once beets are cooled, peel off first beet layer. Chop in good-sized chunks.
2. Bring to boil 2 cups of water and cook 1 cup of wheatberries for approximately 50 minutes or until water is boiled away. Set to cool.
3. Clean throughly and chop celery root into small pieces.
4. Get ready to assemble. Tear up kale, swiss chard, and mustard greens and put in a bowl. Toss in beets. Add in celery root and wheaberries. Spread over roasted hazelnut and crumble the goat's cheese on top.
5. Throw salad dressing ingredients in a jar and shake well until mixed. Pour over greens. Give a good mix and eat.
Please note that these recipes for the 100 Mile Challenge have been provided by users who may not be professional cooks. Food Network Canada has not tested these recipes and therefore cannot make any representation as to the results.
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