In this episode of Kitchen Confidential we caught up with Chef Jamie as he prepared a charred fennel and roast carrot salad with lemony herbed agave dressing for our prepared salad station.
Not only does he help prep dishes, but Jamie also serves the food each day. A personal fan of our prepared salad station, I love seeing Jamie’s warm face each day. He always has a smiley hello to give, and approaches his job with enthusiasm. Not to mention he’s always dishing me up delicious food.
Originally from South Jersey, Jamie previously worked in the deli at Philadelphia’s, now closed, Cornerstone Market in Fishtown. Fun fact about Jamie, he plays in a band called North Lawrence and his favorite venue in the city is Johnny Brenda’s. His favorite thing to do with food is to get creative with left over produce.
This weekend try out his healthy salad that makes a great side for any winter meal.
Misuno (a Japanese green)
For the dressing:
Salt and Pepper
Mix dressing ingredients together in a large bowl using a whisk.
Chop radishes and carrots, and then mix into dressing.
Spread carrot and radish mixture onto a large cooking sheet. Place into an oven at 375F for 20-30 minutes (until carrots turn soft).
While the carrots are cooking, cut fennel into quarters. Heat oil in a skillet, drop fennel quarters in to char. Once both sides are blackened, remove from skillet and place on paper towel to absorb extra oil.
Salt and pepper to taste.
Move salad to a serving dish, and you’re done!