Elevate a simple salad by mixing and matching lettuces with different flavors and textures.
Tutorials in this course: 18
Total viewing time: 4 hours 30 minutes
Total course time (including prep and cooking): 8 hours and 40 minutes
A perfect salad is more than the sum of its parts; each bite should create a satisfying, nuanced mouthful. Fresh ingredients are honored, and thoughtfully paired with a complementary dressing to create a cohesive dish. It’s an ode to the season. It’s a balanced, textural and flavorful experience. Most importantly, it should taste really, really good.
Home chefs often overlook the gourmet potential of salads, as they never seem to match up with the restaurant renditions. However, constructing a salad can be an effective educational endeavor for new cooks as many recipes don’t require exact measurements. For more advanced cooks, making salad can be a fun and liberating process, offering the opportunity for flexible creativity with dish development.
Beyond a bowl of leaves, salads should be fresh, hearty, colorful, and most importantly, delicious. This course will provide crave-able recipes that defy the common expectations of salads, and inspire you to think outside of the box when designing your own.
Chef Kelly Boyer is the founder and executive chef of Paleta, the wildly popular farm-to-table meal delivery service committed to providing locally sourced and humanely raised ingredients. Thriving since its inception, Paleta now makes and distributes cold-pressed juices, cleanses, and snacks. Chef Kelly is a graduate of Le Cordon Bleu and received a Master’s degree from Northwestern’s Kellogg School of Management.
Chef Brian Huston is the head chef at Boltwood in Evanston, Illinois. Chef Brian uses his experience cooking in San Francisco, Chicago, and Europe to create unique twists on classic meals.
Chef Makani Gerardi didn’t intend to build a gourmet burger empire, but with two successful outposts - Ultimate Burger in Kona, Hawaii and Pono Burger in Santa Monica, California - she’s on her way. Chef Makani honors the relaxed, casual vibe of a burger but elevates it with her technical training and reliance on locally sourced, environmentally conscious ingredients.
Chef Ori Menashe is the executive chef of Bestia, one of the top restaurants in Los Angeles. What sets Chef Ori apart is a detail oriented, "from scratch" approach that permeates everything on his menus, from housemade charcuterie to handmade pasta.
Chef Paul Virant is the owner and proprietor of Vie Restaurant in Chicago. Chef Paul’s approach to locally-sourced contemporary American cooking has earned him numerous accolades, including the title of being one of Food & Wine’s Best New Chefs of 2007.
Chef Ralph Scamardella is a chef and partner of the venerable Tao Group, which operates some of the highest grossing, most profitable restaurant venues in the country.
Chef Jason Travi's food is a fresh reflection of his Italian heritage, New England upbringing, French culinary training, and Southern California location, all with a strong dose of modern comfort.
Chef Bruce Kalman is the head chef at Union in Old Town Pasadena. Driven by a “hands on” philosophy towards cooking, Chef Bruce can be found hand-rolling pastas, making his own butter, packaging pickles, and butchering his own meat.
Alex Heath is the chef de cuisine at Ye Olde College Inn, a farm, garden, bakery, and restaurant in New Orleans. At Ye Olde College Inn, Heath maintains a focus on sustainability. A New Orleans native, Heath is dedicated to cooking sophisticated southern food with flair.
Chef Taylor Bourdeaux is the executive chef of Napa Valley Grille in Los Angeles. Chef Taylor is known for his unique attention to the seasonality of his ingredients, as well his years as a corporate executive chef for Wolfgang Puck.
Chef Bryon Freeze is the executive chef at Tar and Roses in Los Angeles. Chef Bryon burst into the culinary spotlight when he won "Chef Wanted," a chef competition show on the Food Network.
John-Carlos Kuramoto is the head chef at Santa Monica’s venerable institution, Michael’s, where Kuramoto has gained a reputation for delivering high-end contemporary American dishes with a modern California flair. He also recently appeared on “Knife Fight,” a chef competition show on the Esquire Network.
Reid Guess is the executive sous chef at Austin's "fancy barbecue" joint, Lambert's. At Lambert's, Chef Reid serves classic Texas barbecue dishes with a sophisticated twist. Lambert's has been called "An Austin Landmark" by the Austin Chronicle.
What You Need
- Chef's knife
- Serrated knife
- Paring knife
- Cutting board
- Vegetable peeler
- Sauté pan
- Small bowls
- Medium mixing bowl
- Large mixing bowl
- Aluminum foil
- Deep-fryer or deep pot
- Chinois or mesh strainer
- Spoon or chopsticks
- Slotted spoon
- Large pot (2)
- Food Processor
- Sheet pan
- Ingredients are listed within each respective tutorial
Simple, fresh and flavorful, this dish is also perfect for vegan and vegetarian eaters.
This salad incorporates creamy burrata cheese and black Tuscan kale for a diverse mix of textures and flavors.
Crunchy, evenly chopped ingredients tossed in a creamy vinaigrette make each bite of this salad satisfying in both texture and flavor.