Chris Halpin, culinary instructor and chef/owner of Manna Catering
Class Type: Hands On Class
From the book's inside cover: "Does anybody need a recipe to make a salad? Of course not. But if you want your salad to hold strong in your lunch bag or carry the day as a one-bowl dinner, dressing on lettuce isn't going to cut it. Make way for Mighty Salads, in which the editors of Food52 present sixty salads heftyw ith vegetables, meats, grains, beans, fish, seafood, pasta, and bread. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens. It's comforting food made captivating by simply charring one ingredient or marinating another - shaving some, or roasting a bunch. But since we don't always follow recipes, there are also loose formulas for confident off-roading, as well as back-pocket tips and genius tricks for improving any old salad. Because once you know how to fix too-salty dressing, wash greens once and for all, keep an avocado from browning, and even sprout your own grains, this humble dish starts to look a lot more interesting - and a whole lot more like dinner."
Join Chef Chris Halpin for a guided tour of one of our new favourite books, bolstered by his own many years of experience and wide repertoire of tips and tricks. Registrants in this class will receive a copy of Mighty Salads: 60 New Ways to Turn Salad into Dinner.