This week, Chef is Mary Kravec from Hunt Hill Farm in New Milford shows Tina Redwine how to make Asian style escarole & boy chok salad.

1 large head escarole, cleaned and spun in a lettuce spinner

1 small red onion, thinly sliced and pickled in a heated mixture of red wine vinegar, sugar, salt, pepper and a little water or your favorite purchased red wine vinaigrette

About 1 1/2 C quickly blanched snap peas

½ English cucumber, halved and sliced

1 stalk celery, thinly sliced

1 large peeled carrot, grated

1 small can mandarin oranges, drained

Toasted sliced almonds and toasted sesame seeds, to garnish

Fresh blackberries to garnish if desired  

½ C vegetable oil

1/3 C rice vinegar (or use pickling vinegar from the onions)

2 T water

2 T peeled grated fresh ginger

2 T ketchup

2 T soy sauce

2 T lime juice

A shot of sriracha, to taste

Salt, pepper and honey or brown sugar to taste

Whisk or mix in a blender. Taste and adjust seasonings.

Roughly chop the escarole.

In a large bowl, mix it together all the vegetables and the oranges.

Toss with the dressing and garnish with almonds and sesame seeds.

44 Upland Rd
New Milford, Connecticut
(860) 355-0300
info@hunthillfarm.org