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Edible: Green Table Restaurant Cooks Teach Secret Of Perfect Salad

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The cooks of The Green Table restaurant want to teach you the secret to making the perfect salad. Rachel Wharton of Edible Manhattan magazine filed the following report.

Cooks from The Green Table restaurant in Chelsea Market were on hand for Eat Drink Local Week in the Union Square Greenmarket to show shoppers how they make great greens without a recipe. They call it their Harvest Salad. It's always on their menu, but it's never the same.

“We basically look at what's in season at that time, what's being harvested, what’s available at the market that's really delicious. The basic formula is a green, some kind of fruit, a nut, and a cheese,” says Molly-Iris Alpern, a cook at The Green Table.

Right now that could mean a mix of spinach, herbs and all kinds of edible flowers. Then add goat cheese, spiced pecans and sliced strawberries. By next week you can change the whole thing.

“In a month you could definitely do peaches, maybe blackberries at that time. Blueberries should still be around. Strawberries might be over but you might still find a few just for that last taste,” Alpern says.

But don't forget your vinaigrette. The Green Table has a formula for that too.

“So you want to have three parts of oil, to one part vinegar. An easy way to do that in your head is a third of a cup of vinegar, and you know you're going to use one full cup of oil. So if you keep that as your basic ratio you can take that anywhere you want to. You can use any kind of vinegar. You don't have to necessarily stick to olive oil. You can put cheese in it, mustard is always good. You can put honey in it. You can put tons of herbs, garlic, onion. If you want it to be creamy you can put an egg yolk in it,” Alpern says.

Then season it well and whisk it the French way.

“Make sure when you put the oil in, that you pour it in really slowly and you whisk really fast, and that will help it to emulsify,” Alpern says.

Be sure to try the Harvest Salad during Edible's Eat Drink Local Restaurant Week, where hundreds of restaurants like The Green Table are offering locally sourced specials.

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