GREENSBORO, NC -- This morning in the WFMY News 2 Kitchen, Chef Andrew Hunter joined Jackie Fernandez to talk about, what else... food! But not the food you're familiar with. They're talking food of the future!
Chef Hunter is a Research and Development Chef. He renovates and innovates menus, operations and profitability models for restaurant companies and creates new food products for retail food manufacturers and celebrity chefs.
He recently helped Biscuitville craft their new menu. But we also asked him what things he sees coming soon to menus nationwide.
He was kind enough to bring and share one of those recipes. This summer salad features the best of summer's bounty. Select your favorite and in season fruits and vegetables, and remember to make an autumn, winter and spring Panzanella.
2 cups Tomatoes, chopped
¼ cup Fennel, thinly sliced
1 cup Green Beans, blanched
1 cup Asparagus, cut and blanched
1 cup Corn, cut off the cob
½ cup Italian Parsley
½ cup Purple plums
2 cups Bread, cubed and toasted
Balsamic Sherry Vinaigrette, to taste
Combine the fruit, vegetables and bread in a large salad bowl, toss with the dressing to your preference and serve. You can toss salad 30 to 45 minutes before serving to soften bread and marinate the vegetables.
Balsamic Sherry Vinaigrette
3 tablespoons balsamic vinegar
1 tablespoon sherry wine (or red wine) vinegar
1 tablespoon Dijon mustard
1 small shallot, minced
½ teaspoon minced fresh thyme leaves
¾ cup extra virgin olive oil
¼ teaspoon Kosher salt
1/8 teaspoon fresh ground black pepper
In a medium bowl, whisk together the balsamic and sherry or red wine vinegars, the Dijon mustard, minced shallot and minced thyme. Slowly whisk in the oils and when emulsified, season with salt and pepper. Refrigerate in a covered container. It will keep for 3 to 4 weeks. Double the recipe and store in the refrigerator for up to 7 days.
Serves 6 to 8
You can find out more about Chef Andrew by visiting his website or following him on Twitter. He's @CulinaryCraft