While it’s true our curriculum at EDWINS is based on centuries of traditional French cuisine, there’s always room for experimentation. We ask students to come up with recipes and ideas for our daily specials so they can show us – and guests at EDWINS Restaurant – all that they’re learning.

Zoltan, who started at EDWINS in January and is preparing for graduation on July 19, came up with an incredible salad special that guests were raving about. We knew we had to share his recipe as it’s the perfect seasonal salad featuring grilled citrus, fresh herbs and summer produce.

Zoltan’s Salad Special

Mixed greens salad with grilled orange, red onion, cherry tomato, Parmesan crisp and a dill and mint vinaigrette.

Serves 4

8 cups mixed greens

2 oranges, peeled, cut into 8 segments, grilled until lightly marked

Half a red onion cut into strips

16 Cherry tomatoes cut in half

Dill and mint vinaigrette

1/4 cup champagne vinegar

1/8 cup fresh dill

1/8 cup fresh minute

1/2 Tablespoon Dijon mustard

1 1/2 Tablespoons honey

3/4 cup Canola oil

Salt and pepper to taste

1. Combine the first 5 ingredients in a blender and puree.
2. On low-medium speed, add the oil in a slow steady stream.
3. Season with salt and pepper to taste.

Parmesan crisp

4 Ounces grated Parmesan cheese

A small cookie sheet lined with a silpat or wax paper

A small metal ring mold about 1 ½ inches in diameter

1. Preheat the oven to 350 degrees Fahrenheit. Put the ring mold on the lined sheet tray and fill with 1 ounce of cheese. Pack down.
2. Gently lift the ring mold and repeat 3 more times.
3. Bake the parmesan crisps until golden brown, about 20-25 minutes.
4. Let cool.

To assemble the salad:

1. In a mixing bowl, add the greens, red onions and tomatoes
2. Add about 4 ounces of dressing. Lightly toss.
3. Place the dressed greens in the middle of the plate
4. Put 4 orange segments on each side.
5. Top each salad with one Parmesan crisp.

Are you inspired to try Zoltan’s salad special?