© 2014 Galdones Photography

Found Kitchen, James Atkins PhotographerChef Nicole Pederson, Executive Chef and Partner of Found in Chicago, joined us this week on Chefs Coast to Coast for Episode 009 of our podcast. She shared her accidental path down the restaurant industry and who it was that first asked her to start training to be a Chef. Since then, she has racked up quite the list of accolades and credits some incredible Chefs for helping her rise through the ranks. If you are a female and interested in becoming a Chef, you have got to tune in!

Chef Nicole’s Summer Salad Recipe

Apple and Beet Salad with Black Walnuts, Bijou, and Sourdough

Cider Vinaigrette

  • .25 cup Small dice shallot
  • .25 cup cider vinegar
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • 1 cup olive oil

Macerate the diced shallot in the vinegar for 30 min, and then add Dijon and honey, whisk together then slowly add the olive oil, finish with sea salt and pepper to taste.

For Roasted Beets

  • 10 ea baby beets, mixed colors, tops removed
  • ½ cider or white win vin
  • ½ c water
  • Thyme
  • Bay
  • Peppercorns
  • Salt

Place all ingredients in a hotel pan and cover with foil- cook at 350 for 45 min or until beets are just cooked through – you should be able to pierce with a knife but they should not be too soft.

Using a towel rub off the skins of the beets while they are still warm, cool then season with salt and toss with a few tablespoons of the vinaigrette. Can be refrigerated until needed.

Beet and Apple SaladFor the Apples

  • 2 ea honey crisp

Wash the apple and cut into large chunks, core removed. Toss with the vinaigrette to prevent oxidation. 

Croutons– I like to use bread called La Miche, it is a whole wheat sourdough. Remove all the crust, tear into large croutons, toss with salt, pepper, and extra virgin olive oil, be generous with the oil, toast for about 5 min in 350 oven then toss with grated gouda and cook for 5 to 8 min more. Crouton should be toasted on the outside, soft on the inside, and just a little greasy.

Ruby streak, baby mustard greens– If you can’t find them you can substitute arugula or baby dandelion greens.

Toasted Black Walnuts or walnuts – toss in a small amonnt of olive oil and salt toast at 350 for 8 min or nicely browned.

For the Salad– toss beets, apples, mustard greens, and croutons in the vinaigrette season with salt and black pepper if desired. Serve plated individually with the cheese as explained below.

Bijou or other crottin style goat cheese – Sever room temperature cut in half. I like to serve just off to the side of the salad with a dollop of apple butter and topped with some walnuts.

Enter to Win $50 to Found

As an added bonus to our listeners, Found Kitchen is giving away $50 to dine at their restaurant! To enter, fill out the quick form below by August 29th Midnight, CST. The winner will be announced in next week’s episode so be sure to tune in to find out if you won! This Contest is now closed. Congrats to Duong P for winning!

Thanks for tuning into this week’s episode of Chefs Coast to Coast. Don’t forget to catch up on past episodes or subscribe on iTunes!

Connect with Chef Nicole on Instagram or Twitter, & Found on Facebook, Twitter, Instagram or on tumblr.

Photography by James Atkins and Galdones Photography.

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