This past Sunday, I hosted my first cooking class and communal table event at my studio. It was inspired by the Danish word hygge.
A concept I have heard often this winter in Seattle…
“The art of building sanctuary and community, of inviting closeness and paying attention to what makes us feel open hearted and alive”
That was the spirit.
I wanted the food to be comforting and inspired by my life on this city. And part of it was this salad of bitter greens, roasted beets, lentils, prosciutto, Oregon blue cheese and an apple-maple syrup vinaigrette.
I wasn’t alone in this. My good friend and stylist Jenn Elliott-Blake created the most beautiful table with lots of texture. Denim, leather, dyed grey linens, cotton stems from Marigold & Mint… Julia Manchik designed the menus and a banner we hang from the ceiling with various definitions of Hygge. Then, we had Dorothee Brand to photograph it all. I will be sharing some of her photos soon.
Cannot wait for you to see.
More details soon.
Salad of bitter greens, beets, lentils, prosciutto and blue
3 chioggia or golden beets
1 cup French lentils, rinsed
2 cups bitter greens (kale, dandelion greens, endives, escarole, etc)
8 slices prosciutto
4 ounces blue cheese
1 Granny Smith apples, cored and finely diced (1/4-inch dice)
1 shallot, finely minced
2 teaspoons coarse mustard
2 teaspoons maple syrup
2 tablespoons apple cider vinegar
1/2 cup arbequina olive oil
1. Preheat oven to 400F. Wrap the beets in aluminum foil (individually) and bake for 40 minutes or until you can easily insert the tip of a knife all the way through. Let them cool in the foil for a few minutes. Then peel and set aside.
2. Place the lentils in a pot and cover them cold water (3 inches over the top of the lentils). Cover the pot and heat over medium high heat. Bring the water to a boil and reduce heat to medium low and simmer for 15 to 20 minutes until lentils are tender but not mushy. We want them al dente. Drain them and rinse in cold water.
3. Make the vinaigrette. In a medium bowl, whisk together the finely diced apple, shallot, mustard, maple syrup, apple cider vinegar, olive oil, salt and pepper.
4. Assemble the salad. Arrange the bitter greens, topped with sliced beets, lentils, prosciutto, cheese and drizzle with enough vinaigrette to coat all the ingredients. You might not need all of it. Personally, I prefer less vinaigrette.