San Francisco is home to some of the best food in the world. It’s a big part of what makes this city so great. We have the pleasure of being friends with Brett Cooper, head chef of Outerlands in the Sunset District. He let us in on a great salad recipe that's perfect for summer. We hope you enjoy it as much as we did.
Spring Market Salad with Kimchi, Avocado Toast (for six servings)
Ingredients for Salad
- 22 stalks of fat asparagus, trimmed of woody ends
- 1c brooks cherries, pitted and halved
- 1tbl preserved lemon, sliced thin in 1/2in sections
- 1 stalk green garlic
- 2c purple spinach
- 2c snap peas, cut in half on a bias
- 1.5c kimchi (homemade of course) cut to bite size pieces
- 3ea meyer lemons
- 2c local evoo (I like sciabica, stonehouse, or sylverleaf)
- 2tbl champagne vinegar
- 1.5c sprouted nuts or seeds (I used almond, pumpkin seed, sunflower seed)
- Fresh herbs
- Course sea salt
Make a vinaigrette. Mince the green garlic then place it in a small sauce pan with 1.5c olive oil. turn a burner to low heat and cook until garlic is very tender. Set aside to cool. Zest the meyer lemons in to the garlic oil, then cut in half and juice them as well. add the juice, the champagne vinegar, and some sea salt to taste.
Heat a sautee pan large enough to fit 12 stalks of asparagus. Add 1tbl olive oil. When oil is hot place asparagus in pan and season with sea salt. Turn as needed until they are just tender. After they cool enough to handle, cut to bite size pieces. Take remaining asparagus and shave thin on a mandoline. Place shaved asparagus and cooked asparagus in a large mixing bowl with the kimchi, cherries, spinach, seeds, snap peas, and preserved lemon. Add sea salt and mixed vinaigrette to desired seasoning. separate to six serving bowls and garnish with herbs.
Ingredients for Toast:
- One loaf of good levain bread
- 3ea large haas or gwen avocados, pitted and scooped into a bowl
- 1 lime
- 12ea kumquat, sliced in rings and de-seeded
- Course sea salt
- Cracked black pepper
- Piment d'espelette
Slice the levain bread in 1" thick pieces. Brush it with olive oil and a little sea salt then toast it until just crisp. Crush the avocado with a spoon and add in the juice of half the lime, 1tbl olive oil, and a little sea salt and pepper. Smear it on the toasted bread then top with kumquat slices and a sprinkle of piment d'espelette.