BLACKBERRY FARM’S ZUCCHINI CAESAR SALAD

ZUCC-CAESAR-SALAD-01

This month, we are featuring Blackberry Farm and Chef Joseph Lenn as part of our ongoing Chef Series here at The Factory. As promised, we are sharing our favorite recipes with you; this week, a twist on a simple spring salad.

From The Foothills Cuisine of Blackberry Farm, page 121:

“When the garden and farmer’s markets are overflowing with zucchini, it’s time for this salad, which pairs lovely long threads of sweet raw zucchini with a creamy yet light dressing and Blackberry’s twist on Italian frico, made with our own Singing Brook cheese (Pecerino Toscano is a very appropriate substitute).”

The café is serving Blackberry Farm’s Zucchini Caesar Salad alongside our Quiche Lorraine and local greens. Stop by The Factory Café this week and explore our menu, or recreate the tasty dish yourself.

QUICHE

ZUCCHINI CAESAR SALAD WITH CHEESE CRISPS

Serves 6-8

CAESAR DRESSING

1/2 cup finely grated Singing Brook, Ossau-Iraty, or Pecorino Toscano cheese (1 ounce)
1 large egg yolk
1 teaspoon Dijon mustard
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1/2 clove of garlic, peeled and crushed with the side of a knife
1 teaspoon of sherry vinegar
1 teaspoon of Worcestershire sauce
1/4 cup of grapeseed oil
2 tablespoons lightly packed fresh tarragon leaves
2 tablespoons finely chopped fresh chives
1/8 teaspoon kosher salt, or to taste

CHEESE CRISPS AND SALAD

3/4 cup finely grated Singing Brook, Ossau-Iraty, or Pecerino Toscano cheese (1 ½ ounces)
3 medium zucchini
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

To prepare the dressing, in a food processor, puree the cheese, yolk, mustard, lemon zest and juice, garlic, vinegar, Worcestershire, oil, tarragon, chives, and salt. Set aside.

To prepare the cheese crisps, preheat the oven to 375 degrees. Line 2 rimmed baking sheets with silicone baking mats or parchment paper. Spoon six mounds of cheese (roughly 1 tablespoon each) onto each pan, spacing them evenly.  Pat each mound into an even 3-inch round. Bake until each round is lacy and golden brown and no longer bubbles, 5 to 10 minutes. Remove the pans from the oven and carefully slide the silicone mats onto a cool work surface. Let the crisps cool to room temperature. They will firm up as they cool.

To prepare the zucchini, use a mandolin fitted with the fine teeth or a julienne peeler to cut the zucchini lengthwise into long strips the width of matchsticks. Place in a large bowl and toss with the salt and pepper. Let sit for 5 minutes. Pour half of the dressing over the zucchini and toss to coat. Add more dressing as desired. Let sit for 3 minutes.

To serve, divide the salad among 6 plates. Place 2 crisps alongside each salad and serve at once.

Recipe reprinted with permission from Blackberry Farm. 

THE FACTORY CAFE MENU, APRIL 16 – APRIL 22:

SAVORY
choose one for $10.95

 Quiche Lorraine with cheddar cheese and bacon,
served with Blackberry Farm’s
Zucchini Caesar Salad and a side of local greens

Homemade puff pastries with spinach and
house made ricotta, served with local greens

 Blackberry Farm’s Green Tomato Pie
with buttermilk crust, served with a side of local greens

Pimento cheese sandwich
served open-faced on whole wheat sourdough toast,
with honey crisp apples and local greens


When possible, we proudly serve organic and source our ingredients locally from
Jack-o-Lantern Farm, Belle Chevre, and other purveyors.

Enjoy your lunch on exclusive Alabama Chanin @ Heath Ceramics dinnerware.

 

SIDES

House Made Granola
with local honey and Greek yogurt 4.50

Whole Wheat Sourdough Toast
with your choice of jam or local honey 2.95

Hard Boiled Farm Egg
with sea salt and cracked pepper, served with toast and greens 5.95

Side of Weekly Grain or Local Green Salad 5.50

Pimento Cheese Sandwich
served open-faced 5.50

Grilled Cheese Sandwich 4.95

Cup of Soup with toast 4.50

 Bowl of Soup with toast 6.50

Route 11 Potato Chips
your choice 1.50

SWEET

 Chocolate Pots de Crème
topped with freshly whipped cream,
and served with a shortbread cookie 4.25

Tea Cakes
The classic cookies, topped with
house made buttercream frosting 3.95

 Strawberry Rhubarb Crepes
filled with Zingerman’s cream cheese, topped
with Blackberry Farm strawberry rhubarb jam
and powdered sugar 4.25

 Three Chocolate Chip Cookies 2.95
(Made to order; please allow 10 minutes. Served hot.)
Two served with Shirey Vanilla Ice Cream 4.50

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