Our series of Chef Demos at this season of farmers markets in downtown Evanston was, thanks to the generous efforts of our many guest chefs, a real showcase of what you can create using fresh, seasonal ingredients, no matter which season it is.
Chef Vince DiBattista of Campagnola, Union, and Union Squared was our final guest, and his dish was really the platonic ideal of seasonality and simplicity–he prepared a Fall Market Salad composed of Tuscan kale, Brussels sprouts, and a few other ingredients. Fresh, bright, and rife with the hearty richness of Fall produce, this salad was a fitting conclusion to a great season. For your enjoyment, here is Chef Vince’s recipe.
Vince DiBattista’s Fall Market Salad
Ingredients
- 4 cups shaved Tuscan kale
- 4 cups thinly shaved Brussels sprouts
- 1 thinly sliced apple
- 1 shaved fennel bulb
- 4 pieces shaved sunchoke (Jerusalem artichoke)
- Pecorino d’Sardo
- Sunflower seeds
Method
Mix all ingredients.
Marinate in vinaigrette (recipe follows) for 30 minutes
Top with sunflower seeds and cheese, salt and pepper to taste
Dijon Vinaigrette
Ingredients
- 1/4 cup Dijon mustard
- 2 cups extra virgin olive oil
Method
Mix all ingredients to combine
