Upland Cress Salad by Chef Marcus Samuelsson

Chef Marcus Samuelsson
Chef Marcus Samuelsson

Meet Marcus Samuelsson. Born in Ethiopia, adopted to Sweden, and trained in France, Chef Samuelsson finally ended up opening his own restaurant in New York City. At 23, he was the youngest chef to ever receive a three star rating from the New York Times. Since then he has cooked state dinners for President Obama, written a book, opened 3 restaurants, launched two websites, and shows no signs of slowing down.

Today we bring you our favorite recipe from this accomplished chef, his Upland Cress, potato, herb, and asparagus salad. This delicious celebration of all things green is the perfect way to try out that new leafy green you’ve seen at the farmer’s market, as well as a chance to spend some quality time with Living Upland Cress. The addition of fried fingerling potatoes gives this salad a unique twist which is sure to delight your taste buds. Maybe your kids will even try it!

Here’s what you need:

Upland Cress and Asparagus Salad
Upland Cress Salad photo by Nicole Franzen
  • 1 bunch of Live Gourmet Living Upland Cress
  • 1 handful of chickweed
  • 1/4 pound of high quality mesclun mix(baby mizuna & mustard greens, sorrel)
  • 1/2 pound roseval fingerling potatoes(a reddish color fingerling, any fingerling would be fine)
  • fresh herbs (You can get still living herb from North Shore!)
  • 1 bunch asparagus
  • red wine vinegar
  • olive oil
  • sea salt and pepper
  • parmesan(your favorite cheese)

Get the cooking instructions and the story behind this salad at Chef Samuelsson’s recipe page: http://bit.ly/10AKsBO.

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