Spring Salads and Vinaigrettes

May 24, 2011 6:30 pm
May 24, 2011 9:30 pm
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Ger-Nis Culinary & Herb Center
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540 President St., Suite 2E, Brooklyn, NY, United States, 11215

It’s that time of year that people start cleaning up their diets, reaching for food that is crisp, light, and refreshing. With Memorial Day around the corner and bathing suit season approaching, get ready for the summer season by giving your diet a salad makeover! The key to making a great salad is using the freshest ingredients available, as well as knowing how to dress up your greens! Excellent vinaigrettes and dressings really make a salad shine and couldn’t be easier to make, so you’ll wonder why you were relying on the store-bought stuff all that time. Learn what ingredients go best together, what greens go with what dressings, how to keep your produce in tip top shape, and how to prepare divine vinaigrettes and other types of dressings using fresh herbs, vinegars, oils, and so on! Consider this class a Salad 101, learning how to make a salad a special meal helping you sneak fresh veggies into your and your family’s diets. You’ll leave with remarkably improved salad tossing and fresh vinaigrette making skills leaving packaged, processed dressings in the dust and your taste buds oogling in delight!


Crunchy Lettuce Salad with Avocado and Radishes, Savoy Cabbage Slaw with Julienne Vegetables, Classic Mixed Greens Salad

Vinaigrettes and Dressings:
Creamy Buttermilk Herb Dressing, Sherry Thyme Shallot Vinaigrette, Lemon Balsamic Tahini, Soy Sesame Ginger, Green Goddess Dressing

Class Type: Individual, hands-on cooking class

Class Notes: Never buy store bought dressings again!

Orianne Cosentino

As a New York native, Orianne has always been surrounded by a city full of multi-cultural cuisine. Perhaps early exposure to exotic eating sparked the inspiration to travel and world travel, in turn, inspired the artist-turned-chef to bring home souvenirs of authentic recipes in place of snapshots. Working in kitchens of New York and California, assisting chefs in France, Mexico and Greece, (and being a “professional culinary tourist” in countless places) Orianne has built up her resume and a store of international kitchen secrets. A graduate of Natural Gourmet Institute for Food and Health, she is a firm supporter of the philosophy that good quality food promotes a good quality life, and has found this to be prominent the world over.

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