Salad for Dinner
Wednesday, June 3 5:30—8:30 PM
Get ready for those sweltering summer evenings when the idea of eating a hot meal just isn’t appetizing. Instead, grill, sear, or poach your main protein ahead of time, and serve it at room temperature as part of a substantial entrée salad. Chef Lou shares with you three of her essential vinaigrette recipes that keep indefinitely in the refrigerator, as well as her own signature buttermilk ranch dressing. Use these to make classic composed salads comprising protein, vegetables, and a starch for complete nutrition.
Recipes include Fresh Tuna Salade Niçoise, London Broil Ranch House Dinner Salad, Chinese Pulled Chicken and Noodle Salad, and Spanish Bean Salad with Shrimp.

Lou Sackett, $100/class ($90 members)

Visit Chef Lou’s website: PrepHoldCook.com“