Chef Massimo’s
SALAD & BUTTERMILK
DRESSING
chef
Massimo Capra
GUIDE TO
Q
cooking
I usually overcook or
undercook my vegetables. How
do I know when they are done?
Everyone seems to cook veggies
differently. Some prefer them a little
firmer than others but there is such
a thing as perfectly cooked veggies.
Here is an easy to use chart to
help cook a few of your favourite
vegetables.
“A delicious gourmet
salad to serve at a holiday
dinner.”
Cauliflower
BOIL 4-6 mins
Fresh Peas
BOIL 8-12 mins
Potatoes
BOIL 15-20 mins
Sliced Carrots
BOIL 5-10 mins
Photo by Stephani Buchman
SALAD INGREDIENTS
1 pack
8
1 cup
½ cup
½ bunch
4
1
1 small
artisan lettuce mix,
cut, washed and
dried
asparagus, shaved
with a potato peeler
fiddleheads,
blanched
green peas, blanched
green onions,
chopped
radishes, sliced thin
carrot, grated
red onion, julienne
LOVE THESE space savers
A great chef is an organized
chef. Here are a few items to
help simplify your workflow in
the kitchen.
24
DRESSING INGREDIENTS
¼ cup
mayonnaise
¼ cup
sour cream
¼ cup
buttermilk
vinegar
chives, chopped
salt and pepper to
taste
DRESSING INSTRUCTIONS
Mix all the ingredients together,
and taste for correct seasoning.
SALAD INSTRUCTIONS
1. Place all the ingredients in a
bowl.
2. Mix well, add the dressing,
and toss until all the leaves are
coated.
A separate sink in your
baking station comes
in handy while making
goodies.
Photographer, Greg Premru,
www.gregpremru.com; Designed
by Jeanne Finnerty Interior
Design, www.finnertydesign.com
3. Carefully place on serving
plates making sure to divide all
the ingredients equally.
OPTIONAL A nice finishing
touch would be to drizzle some
extra virgin olive oil over the
plated salads. Adding toasted
slivered walnuts will also give an
extra pleasant crunch to the dish.
Never look for a dish
sponge again with this
sponge and brush drawer.
Photographer, Celuch Creative
Imaging; Designed by Mullet
Cabinet, www.mulletcabinet.com