Spring is here, with the trees budding out and blossoms in the air; it’s a beautiful time of year in Northern Nevada and outdoor dining is back!
At Piazza, our tastes and recipes reflect the change of seasons as well and Chef Dan Burnham is hard at work planning our new spring/summer seasonal and local menu, coming out Memorial Day weekend.
We’ll be posting it on our website, so on May 28, check it out at www.carsonpiazzabar.com or like us on Facebook to get updates.
We’re looking forward to taking advantage of the delicious bounty we always find each summer Saturday at the Carson Farmer’s Market, which will begin in June and run through September. This year the market will be held in a temporary home in the Carson Nugget parking lot on North Stewart Street while the usual Curry Street spot is getting a facelift from the city.
I want to share with you today one of my favorite spring/summer salad recipes that I toss with a tasty fresh raspberry vinaigrette that our friend Linda Marrone shared with me. This is my go-to salad for summer dinners and barbecues with friends and family and my guests always love it.
The dressing recipe is quick and easy and can be made with fresh or frozen (defrosted) berries. You can easily divide it in half and it stores and freezes well. The best way I find to get ingredients to stay together is to vigorously stir ingredients while slowly adding the olive oil. Enjoy!
FRESH RASPBERRY VINAIGRETTE
1 cup fresh raspberries, washed
2 tablespoons organic honey
4 tablespoons raspberry wine vinegar
1 teaspoon ginger
1/2 teaspoon ground mustard
1/4 teaspoon salt
1/2 cup extra light virgin olive oil
• Place raspberries and honey in a small bowl. Using a fork, smash berries until mostly smooth.
• In a dressing bottle or jar combine the red wine vinegar, ginger, ground mustard, and salt. Whisk until fully combined. Slowly add extra virgin olive oil while continuously whisking. Or use shaker jar to shake and fully combine.
EASY SUMMER SALAD WITH GOAT CHEESE AND PISTACHIOS
Spring Mix salad greens
Goat Cheese
Shelled Pistachios
Fresh Raspberries for garnish
Salt and Pepper to taste
Wash and dry greens, set aside in a bowl. Roll goat cheese into 1-inch balls, then smash on center of each salad plate, to about a 3-inch diameter, 1⁄4-inch high circle. Press pistachios into goat cheese, about a dozen for each plate. Toss greens well with the raspberry vinaigrette dressing and top each plate with salad mix. Garnish with fresh raspberries and a few extra drops of delicious dressing!
Ellen Nadreau is the front of House Manager at Piazza.
May 16, 2021 at 04:31AM
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The perfect salad for spring/summer (recipe) | Serving Carson City for over 150 years - Nevada Appeal
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