ALUMNI GUEST CHEFS - Flatbread & Tarragon Chicken Salad and German Potato Salad
This past summer, we were thrilled to invite Root graduates Stevie (2020) and Jordan (2019) to our kitchen as our first Alumni Guest Chefs! This dynamic duo, who now both work at FRANK in Beverly, worked hard to plan a lesson that included a few delicious recipes. Along with some kitchen tips, they shared their own experiences at Root and the opportunities they have found since graduation. We are incredibly proud of both of them and grateful that they were willing to share their time with our current students.
You can freshen up your spring and summer picnic rotation with their recipes for German Potato Salad and Flatbread Tarragon Chicken Salad - try them out and let us know what you think!
Herb Flatbread
Instructions:
Add all ingredients except salt into a mixer with a bread hook.
Combine ingredients on low speed and let sit for at least 15 minutes
Add salt and integrate at low speed
Raise to medium speed and continue mixing, until dough can be gently pulled into a clear, homogenous window
Divide dough into 4oz balls and let rest for 15 minutes
Press or roll dough into disks, as thin and circular as possible, and immediately fry in 325 degree oil until golden brown on each side
Ingredients:
3 C. All purpose flour
2 Tsp. baking powder
1 ½ Tsp. salt
3 Tbs. olive or vegetable oil
1 C. ice water
Herbs of choice
Oil for frying
Tarragon Chicken Salad
Instructions:
Whisk together vinegar, dijon and minced shallot
Combine oils and VERY slowly drizzle into vinegar while whisking vigorously, until emulsified.
Stir in chopped tarragon. salt & pepper to taste.
Toss grilled chicken, peppers and onions in dressing. Serve with flatbreads.
Ingredients:
3 or 4 lbs. grilled chicken breast (cooled & diced)
1 red onion (diced)
2 or 3 red bell peppers (diced)
Dressing
4 Tbs. tarragon (chopped)
½ C. champagne vinegar
½ C. olive oil
½ C. canola oil
2 Tbs. dijon
1 shallot (minced)
Salt & pepper
German Potato Salad
Instructions:
Dice potatoes to desired size, & boil until fork-tender in salty water. Set aside to cool.
Cook lardon at 350°F for 20-30 minutes, until crispy. Keep all rendered fat from cooking (No need to strain, the bits add flavor)
In a large bowl, combine grainy & dijon mustards, warm bacon fat, aioli, olive oil, pickled onion, chives & parsley
In dressing mixture, toss potatoes and lardon. salt & pepper to taste
*Best served while potatoes and lardon are still warm
Ingredients:
2 ½ lb. potatoes
2 lb. lardon (& all rendered fat)
¼ C. grainy mustard
2 Tbs. dijon
¾ C. aioli (recipe below)
½ C. olive oil
½ C. pickled red onion (chopped)
½ C. Olive oil
Chives (chopped)
Parsley (chopped)
Salt & pepper
Garlic Aioli
Instructions:
In a food processor, combine egg yolks, garlic, dijon and lemon juice and pulse until combined
Combine olive oil and canola
With food processor running, very slowly drizzle in oil until completely emulsified
Salt & pepper to taste
*If it becomes too thick: With processor running, slowly drizzle in some cold water until aioli reaches desired thickness
Ingredients:
4 egg yolks
1 ½ C. olive oil
½ C. canola oil
1 clove garlic (minced)
½ Tbs. dijon
1 Tbs. lemon juice
Salt & pepper
