March 10, 2018 Market 17 Green Salad

A few weeks ago we took a much needed vacation to visit close friends in south Florida. When traveling we enjoy seeking out the most interesting (at least to us) restaurants a city has to offer. I have learned that you won’t necessarily find what you are looking for by Googling for the results, any restaurant can tout itself as “the best”. Checking Trip Advisor or Open Table may not produce the results you are looking for either.The Trip Advisor number one restaurant in Fort Lauderdale is a hoagie place! I have found the most reliable results come from our destination’s city or regional magazine. They supply the most critical (good and bad) reviews, plus information about restaurants that have just opened and are not under the culinary radar yet.

Over the years, one of our favorite finds in Fort Lauderdale is, or should I say was, Market 17. Located at the Portside Yachting Center, Market 17 served delicious and creative food and was one of the first true farm to table restaurants we experienced. We have enjoyed dining there many times during our visits to Florida. Sadly, we learned that the building that houses the restaurant is going to be demolished due to the expansion of the convention center. So for one last time we “ate the menu”, appetizers, tasting portions of the entrées and dessert split between six of us, with wine to accompany the meal.

According to their website Market 17 will have a new concept in early 2019, so in tribute to this fine restaurant I have reinterpreted their local farm green salad. The menu describes it as a salad of greens, rainbow carrots, apples, cucumber, radish, candied pecans topped with a white balsamic vinaigrette.

Start with the freshest greens you can find. We are not in season for our own garden produce so our salad greens come from our local supermarkets. The greens I buy for the most part are in a plastic clamshell container. Even though they are labeled “triple washed” there are always some spoiled leaves that are never missed by the disdainful eye of Joe. So I still soak them in a sink filled with cold water with an eye to remove any bad or discolored leaves. It is important to spin the greens dry, excess water will dilute your dressing. For this salad I chose baby spinach and bibb leaves, the leaves are bite sized so there is no need to tear them. I store washed greens in gallon twist tie bags with a paper towel inside to absorb any excess moisture.

Rainbow carrots add color and crunch to everyday salads. They can range in color from deep purple, crimson red, white and bright yellow. Originally carrots were mostly purple and white. Orange carrots are a strain developed by 17th century Dutch farmers and contain more beta Carotene than other varieties. I cut my carrots into matchstick julienne, if this is too fussy for you, cut into thin slices.

Radishes bring color, crunch and a little spiciness. Cucumbers and apples give a crisp and juicy element. I like to peel the cucumbers, just leaving strips of green peel for color. I used a mandolin to slice the radishes and cucumber very thinly. Choose a sweet tart apple variety like Granny Smith or Sweet Tango.

Place your greens in a large bowl, this gives you space to dress the salad without compressing the ingredients. A white balsamic dressing adds flavor but not the dark color that can muddy an otherwise bright, colorful salad plate. The finishing touch, candied pecans that are quick and easy to make. A delicious salad that brings back great memories.

Market 17 Green Salad

Serves two

Ingredients

• 4-5 generous handfuls of baby romaine, spring mix etc
• 1 Persian cucumber
• 2 radishes
• 3 rainbow carrots-yellow, purple and orange
• 1 small apple (I used Sweet Tango)
• candied pecans (recipe follows)
• white balsamic vinaigrette (recipe follows)
• kosher salt and freshly ground pepper

Directions

1. Rinse lettuce and spin dry, removing any spoiled leaves. Place in a large bowl.
2. Peel cucumber, leaving only thin strips of skin. Slice thinly with a mandoline or a knife
3. Trim root ends off radishes, slice thinly.
4. Peel carrots and cut into matchstick pieces, you will need about two cups.
5. Cut the apple into thin slices, peel if desired (I didn’t)
6. Shake vinaigrette to combine ingredients, taste and adjust for balance and drizzle some over the salad greens. Toss lightly.
7. Add the cucumber, radishes, carrots and apple to the bowl. Toss with additional dressing and add salt and pepper to taste.
8. Use tongs to plate individual salads and top with candied pecans.

White Balsamic Vinaigrette

Ingredients

• ¾ c extra virgin olive oil
• ¼ c white balsamic vinegar
• 2-3 T honey
• ½ t kosher salt
• ¼ t fresh ground black pepper
• ¼ t dried oregano

Directions

1. In a medium bowl, whisk all ingredients together until well blended.

Candied Pecans

Ingredients

• ½ c brown sugar
• ½ t sea salt
• ¼ t ground cumin
• 2 T water
• 1 c pecans

Directions

1. In a medium non stick skillet, combine all the ingredients except the pecans. Cook over medium heat for a few minutes, until the sugar dissolves and mixture is bubbling.
2. Add in the pecans, stirring to coat all surfaces in the glaze, 3-5 minutes.
3. Remove pan from the heat and spread the pecan out on a parchment lined baking sheet. Let cool completely. Break apart into individual pieces. Store in an airtight container.