With help from NY1, we visited Union Square Greenmarket during Eat Drink Local Week to catch cooks from The Green Table in Chelsea Market, who were demonstrating how they make their Harvest Salad. It’s always on the menu, but it’s never the same: One week you might find lambsquarter and strawberries and goat cheese and spiced pecans, then the next it’s kale and peaches and cheddar and pine nuts, both driven by what looked good at farmstands that week. But it doesn’t require a lot of chefly wisdom: All they do is follow an easy-to-remember formula for the salad base and the salad dressing, both of which they share here.
PS: The Green Table was today named the best green restaurant in New York City by The Nature Conservancy’s 2012 Nature’s Plate Award, and on Friday they’ll be opening up two kiosks at The Battery on Manhattan’s southern tip.
