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June 2007 - TravelOregon.com Recipe of the Month
Larks' House Salad from Executive Chef Damon Jones of the Ashland Springs Hotel.
Located in downtown Ashland, the Ashland Springs Hotel and Larks Home Kitchen Cuisine features farm-to-table comfort with flair. Executive Chef Damon Jones uses the best of what's in season to tell the Oregon Story through regional cuisine.
Larks' House Salad is a perfect Oregon Salad: Organic Field Greens from the Applegate Valley, Dried Cranberries from the Oregon Coast, Candied Hazelnuts from the Willamette Valley, and a Marionberry Vinaigrette made with Oregon's own berry: the Marionberry. Bon Appetit!
Larks' House Salad
- Organic Mixed Field Greens
- Dried Cranberries
- Candied Hazelnuts
- Marionberry Vinaigrette
Toss Field Greens with Dried Cranberries and Marionberry Vinaigrette then top with Candied Hazelnuts.
Candied Hazelnuts
- 2 lbs Hazelnuts
- 1 lb Brown Sugar
- 1-2 Tablespoons Butter
- 1/2 Tablespoon Salt
Blanch Hazelnuts in boiling water for 3 minutes. Strain and while hot toss with the remaining ingredients. Place on a sheet pan and bake at 350 degrees, stirring every 4 minutes, for 12 to 15 minutes. Let cool.
Marionberry Vinaigrette
- 2 cups Marionberries
- 1/2 sugar
- 1/2 cup Rice Wine Vinegar
- 1/2 cup Water
- Tablespoons Chopped Fresh Sage
- 1 Tsp Rubbed Sage
- 1/2 Tsp Cayenne
- 1/2 cup Grapeseed Oil
- 1 cup Olive Oil
Combine first 4 ingredients in a pot and reduce over medium heat by half. Let cool and place in a blender with all remaining ingredients except olive oil and grapeseed oil. Blend with medium speed slowly drizzling oil in to form an emulsion.
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