January 5, 2021

Chef Jesper Jonsson, Chef Instructor at Auguste Escoffier School of Culinary Arts Boulder shares his spin on a classic winter salad.


Mixed winter salad greens
Medium tart apples, thinly sliced
Radish (quartered)
Pecan halves
Carrots (roasted)
Parsnips (roasted)
Beets (roasted)

Mise en Place:
1. Clean all winter greens under running, cold water and place on paper towels to dry – set aside
2. Peel and slice apple lengthwise – set aside
3. Quarter cleaned radish – set aside
4. Roast carrots, beets and parsnips in preheated 350 degree oven until lightly browned and tender

Classic Winter Salad

1 part mustard
3 parts vinegar
9 parts quality oil

Mise en Place:
In a small bowl, mix mustard with vinegar and gradually whisk in oil until blended. Refrigerate, covered, until serving

1. To serve, slice roasted carrots, parsnips and beets and create a “fence” by stacking them around the plate.
2. Place winter greens in a large bowl; toss with dressing and present in the center of the “fence”
3. Garnish with walnuts and enjoy

 Recipe by Chef Jesper JonssonCircle Email Header Banner (3)