Brian Scheehser, executive chef at Trellis Restaurant at the Heathman Hotel in Kirkland, Washington, is not only a master chef, he’s also a farmer. He and his staff grow many of the vegetables at the restaurant including the ingredients for his 2-Hour Salad, made with ingredients picked less than two hours before it’s served. The 2-Hour Salad is only served when seasonal produce is growing in Chef Brian’s farm fields.
Brian generously shared his recipe, including the recipe for his tangy white balsamic dressing. www.heathmankirkland.com/trellis/trellis-restaurant.aspx
Photos by Yvette Cardozo, RFT Ski & Dive Editor
He uses fresh picked lettuce. As the season changes, the variety may change. At this point, early summer, he was using red leaf, red bib, red romaine, frisée, curly endive.
Top the greens with shaved radish, torpedo onions or Walla Walla sweet onions; shaved red onion may be substituted.
Drizzle with balsamic dressing.
White Balsamic Dressing
Recipe should yield about 1 Quart of dressing
¼ small red onion
¼ yellow onion
1 clove garlic
1 Tablespoon Dijon mustard
2 Tablespoons chives
1 Cup white balsamic vinegar
2 Cups extra virgin olive oil
Salt and pepper to taste
Blend all ingredients in blender until emulsified and adjust seasonings to taste.
Want to know more about Chef Brian’s farm-to-table approach? Check out Yvette Cardozo’s story “Trellis Restaurant, Kirkland, WA: Two-hour Salads and More.”