It’s easy to make delicious salads in the summertime; however, it’s just as easy in the winter with the abundance of root vegetables and hearty grains to play with. The salads in this class, with an addition of protein, can turn these salads into main courses for an easy supper. Join Chef Joele Pinkerton in this hands-on class to learn how to cook various grains for salad preparation as well as a delicious winter galette to serve with them. Recipes may include: butternut squash and caramelized onion galette, roasted root vegetable salad with quinoa and a sherry balsamic vinaigrette, Asian salad with sugar snap peas and radishes with marinated chicken and miso dressing and farro salad with carrots and parsnips with a harissa dressing.
Class is limited to 8 people. Pleases bring an apron with you to class.