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[Jacob Burton]

Assignment:

• Practice elemental flavor structure by making your own mesculin mix that contains at least one bitter green, one tender green, and one crisp green. Use varying proportions to give your salad mix a unique flavor structure.
• Make a vinaigrette that complements the salad green natural flavor. Ex) If you have a lot of bitter salad greens, make your vinaigrette slightly sweet to compensate.

[tinaintulsa]

I listened to Episodes 14 & 15 back-to-back on a long car trip... thus got the directions a little mixed up. Thought I'd post results anyway (and hope no grade point deductions for the liberties I took).


Made this fabulous fennel salad with a sweet bacon viniagrette to accompany panini. Salad was 1/2 fennel bulb thinly sliced, 1/4 apple (Fuji, I think) thinly slided, arugula and minced fresh parsley. Dressing was 1 t. apple cider vinegar, 2 t. canola oil, 1 t. bacon fat, whisked with a little Dijon, honey, garlic powder, salt, pepper and a squeeze of lemon juice. (OK, I imagine I get points off for using garlic powder and prepared Dijon mustard - I'm a working mother and it was a school night, what can I say?)

[Jacob Burton]

@Tina,

Good job on the salad, and no, you don't get points taken off for using prepared mustard and garlic powder. Every chef has a couple of "secret" ingredients that they use to enhance flavors; as long as the mustard and garlic powder brought something to the table then its all good.

However, you do get Extra Credit points for using bacon fat; good form!