Visit Vancouver USA – Oct. 2017
Olympic Peninsula – Oct. 2017
Ashland – Oct. 2017

2-Hour Farm-to-Table Salad Recipe, Trellis Restaurant, Kirkland, WA

2-HOUR SALAD. Trellis RestaurantBrian 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.

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

produce from Trellis Restaurant farm

The ingredients for the 2-Hour salad change with the season.

Recipe should yield about 1 Quart of dressing

¼ small red onion

¼ yellow onion

1 clove garlic

1 shallot

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.”


Print Friendly, PDF & Email

Yvette Cardozo, RFT Ski & Dive Editor

Yvette Cardozo from the Seattle, Washington area, likes to visit interesting places and learn about interesting cultures and, if a tasty local dish is involved, so much the better. She’s eaten everything from gourmet food at the world’s finest restaurants to native food in Asia, the arctic, and all kinds of places in between.Yvette recalls being in Antarctica and going out on the land with Inuit elders in arctic Canada , then bagging a caribou. They dragged it back to camp and ate it on the spot raw. She quips, “Hey, if you like steak tartare….”Yvette, who is a veteran skier and diver, is RFT’s Ski & Dive Editor.