Market District Recipes: Spring & Easter Salads
If you're looking for some perfect salads to celebrate spring and Easter, check out these three from the Giant Eagle Market District!
Asparagus Salad with Roasted Tomatoes & Gremolata
Compliments of Market District Chef Benjamin D'Amico
Serves: 4-6 Prep Time: 30 min. Cook Time: 2 min.
Ingredients:
- 2 bunches Asparagus, bottoms trimmed, cut on bias in 1-inch slices
- 1 lb Roasted Tomatoes (recipe below)
- 3 tbsp Gremolata (recipe below)
- 3 tbsp Parmesan Cheese, shredded
- 2 tbsp Pistachios
- 2 tbsp Extra Virgin Olive Oil
- 1 each Lemon, cut into 8 slices
- ½ tsp Kosher Salt
- ½ tsp Black Pepper
Directions:
1. Blanch asparagus in a pot of boiling water for 1-2 minutes, remove and place into an ice bath to chill. Then drain and dry on a paper towel.
2. Toss the asparagus in a bowl with the gremolata.
3. Place the asparagus onto a plate and top with the roasted tomatoes.
4. Drizzle the asparagus with olive oil and season with salt and pepper.
5. Garnish with parmesan, pistachios, & lemon wedges.
Gremolata
Compliments of Market District Chef Benjamin D'Amico
Yield: 1 lb Prep Time: 10 min.
Ingredients:
- 1 bunch Flat Leaf Parsley, minced
- 10 cloves Garlic, fresh, finely minced/pureed
- 2 lemons Lemon Zest
Directions:
1. Combine all ingredients in a bowl. For best results make sure that all ingredients are minced to about the same size.
Roasted Tomatoes
Compliments of Market District Chef Benjamin D'Amico
Yield: 1 lb Prep Time: 5 min. Cooking Time: 25 minutes
Ingredients:
- 1 lb Yellow Grape Tomatoes
- 2 tbsp Extra Virgin Olive Oil
- ½ tbsp Kosher Salt
- ¼ tsp Freshly Ground Black Pepper
Directions:
1. Preheat oven to 350F.
2. Place the sliced tomatoes, flat side up, on a parchment or foil-lined baking sheet.
3. Drizzle each of the tomatoes lightly with olive oil, salt & pepper.
4. Roast the tomatoes in a 350F for 25 minutes. Tomatoes will be significantly shrunken and slightly charred.
5. Allow to cool at room temperature before storing in an airtight container.
Spring Kale Salad with Blackberries, Goat Cheese, & Pecans
Compliments of Market District Chef Benjamin D'Amico
Serves: 4-6 Prep Time: 15 min.
Ingredients:
- 12 oz Baby Kale
- 8 oz Blackberries
- 8 oz Goat Cheese, crumbled
- ¼ cup Candied Pecans
- ½ cup Market District Croutons
- ½ tsp Black Pepper, fresh ground
- Dressing: Choose one of Market District's New Dressings: Vidalia Onion, Raspberry Acai, or Honey Balsamic
Directions:
1. Toss the baby kale with choice of dressing, then place onto a serving platter.
2. Garnish with the goat cheese, pecans, blackberries, and croutons.
Fingerling Potato Salad with Panchetta, Frissee, & Mustard-Dill Vinaigrette
Compliments of Market District Chef Benjamin D'Amico
Serves: 4-6 Prep Time: 35 min. Cook Time: 20 min.
Ingredients:
- 3 lbs Fingerling Potatoes (Yukon Gold or Tri-color), rinsed, cut in half lenghtwise
- 8 oz Panchetta, cubed, rendered until crispy
- 1 small Frissee Lettuce, rinsed, core removed
- ¼ cup Red Radish, shaved
- ¼ onion Red Onion, Thinly sliced
- 2 tbsp Capers, drained
Vinaigrette:
- 2 tbsp Fresh Dill, minced
- 2 tbsp Dijon Mustard
- 2 tbsp Whole Grain Mustard
- 1 ½ tsp Anchovy, pureed (optional)
- 3 tbsp Extra Virgin Olive Oil
- 3 tbsp White Balsamic Vinegar
- ½ tsp Kosher Salt
- ½ tsp Black Pepper
Directions:
1. Boil the potatoes in water until fork tender, remove and allow to cool.
2. For the Vinaigrette: combine all of the ingredients except the oil, whisk together, then slowly drizzle in the oil to create an emulsion.
3. In a large bowl combine the potatoes, pancetta, & capers in with the dressing.
4. Once the potatoes are coated then add in the frissee, radish, and red onions.
5. Gently toss all the ingredients then transfer to a large platter.
