Serves 4
Salad

Ingredients

State Greens

Ingredients

  • Galactic ( Red Leaf ) Lettuce, 1, head,,
  • Little Gem lettuce, 1, head,, 
  • French Breakfast Radish, 1, bunch,,
  • Fennel Flowers, 4, oz,,

Ginger Turmeric Vinaigrette:

  • Fresh Ginger Root, 2, oz,, 
  • turmeric powder, 1, teaspoon,,organic-turmeric
  • small shallot, 1, minced,,
  • Ethiopian Honey, 1, oz,,maryiza-geteme-tree-flora-single-origin-forest-honey-6oz
  • Apple Cider Vinegar, 2.5, oz,,omed-cider-vinegar-8-5oz
  • Freshly Squeezed Orange Juice, 2, oz,,
  • Grapeseed oil, 5, oz,,la-tourangelle-grapeseed-oil
  • Extra Virgin Olive Oil, 2, oz,,canaan-rumi-olive-oil
  • Sea Salt,,,,maldon-sea-salt
  • Malabar Black Pepper, Freshly Cracked,,,malabar-peppercorns
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State Greens

Chef Lester Walker uses turmeric powder, fresh ginger and Ethiopian honey to make a bright, zesty vinaigrette for a simple salad of french breakfast radishes and spring greens. 

Written By Chef Lester Walker | Mar 23, 2021

Ingredients

State Greens

Ingredients

  • Galactic ( Red Leaf ) Lettuce, 1, head,,
  • Little Gem lettuce, 1, head,, 
  • French Breakfast Radish, 1, bunch,,
  • Fennel Flowers, 4, oz,,

Ginger Turmeric Vinaigrette:

  • Fresh Ginger Root, 2, oz,, 
  • turmeric powder, 1, teaspoon,,organic-turmeric
  • small shallot, 1, minced,,
  • Ethiopian Honey, 1, oz,,maryiza-geteme-tree-flora-single-origin-forest-honey-6oz
  • Apple Cider Vinegar, 2.5, oz,,omed-cider-vinegar-8-5oz
  • Freshly Squeezed Orange Juice, 2, oz,,
  • Grapeseed oil, 5, oz,,la-tourangelle-grapeseed-oil
  • Extra Virgin Olive Oil, 2, oz,,canaan-rumi-olive-oil
  • Sea Salt,,,,maldon-sea-salt
  • Malabar Black Pepper, Freshly Cracked,,,malabar-peppercorns
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  1. Rinse the lettuce and radishes well with cold water, set aside to dry on a clean kitchen towel.
  2. While the greens dry, prepare the vinaigrette by combining the minced shallot, turmeric powder, honey, apple cider vinegar and orange juice in a bowl. Using a microplane, grate in the fresh ginger. Pouring in a slow stream, whisk in the grapeseed and olive oil. The vinaigrette should be slightly thick once all the oil is incorporated. Season to taste with maldon salt and freshly cracked black pepper, set aside.
  3. Thinly slice the breakfast radishes using a mandolin, about 1/8 of an inch thick.
  4. Add the lettuce, radishes and 2/3rds of the fennel flowers to a serving bowl. Pour the dressing over the greens and toss. Top with more fennel flowers and freshly cracked pepper. Enjoy immediately.