Sign up for Exclusive Promotions & News

Gift Certificates

Order Now

Salad of Kern Farms Lettuces

Salad of Kern Farms Lettuces, Dehydrated Vegetables, Sour Cream Vinaigrette, Comté Cheese

Dehydrated Vegetables

  • 1 golden beet, paperthin slices
  • 1 chioggia beet, paperthin slices
  • 1 turnip, paperthin slices
  • 1 butternut squash, neck only, peeled, cut in paperthin slices

Dehydrate at 150 degrees until crisp in a low oven on a rack or in a food dehydrator, takes approximately 3 hours.

Sour Cream Vinaigrette

  • 3 pieces caraway, crushed
  • 1 tsp shallot, minced
  • ½ tsp Dijon mustard
  • 1 tbsp sour cream
  • 1 tsp chopped dill
  • 1 tsp champagne vinegar
  • 2 tbsp olive oil
  • salt and pepper to taste

Herb Salad

  • 2 tbsp celery leaves
  • 2 tbsp dill leaves
  • 2 tbsp parsley leaves
  • 2 tbsp chive sticks, 1 inch slices of chive

To Prepare

  • 1/3 # small, baby lettuces
  • 2 oz. comté cheese, shaved thin

Drizzle a little vinaigrette on each of four plates. Make a ring of the dehydrated vegetables and herb salad on the plate. Dress lettuces with vinaigrette and place in the middle of the ring. Garnish with shaved comté cheese.