Talk Takeaway: Cooking with Chef Casey Lane

Posted on Apr 4, 2013 10:45am

Chef Casey Lane stops by and he's showing us how to liven up our salads by having some fun with greens and spring's freshest ingredients.


Kale Salad with Limoncello Vinaigrette

1 lb. chopped Curly Leaf Kale

2 cups Sugar Snap Peas (blanched)

5 ea. French Breakfast Radishes (may substitute for red radish)

2 cups Fresh Herbs (stay with soft herbs such as tarragon, mint, chervil, chives... not woody herbs like thyme, rosemary, etc...)

Limoncello Vinaigrette:

1/2 cup Lemon Juice

1/4 cup Banyuls Vinegar

1 T Minced Shallot

1 cup Olive oil

1/3 cup Limoncello


Blanch sugar snap peas in salted boiling water, until toothsome yet tender (about 2-3 min.)

Shock peas in bowl of ice water to stop the cooking process and brighten the natural green color.

Drain beans and set aside at room temp.

Soak minced shallots in lemon juice (let stand for about 10 min.)

Add Banyuls vinegar

Add limoncello

Vigorously whisk in the olive oil to create vinaigrette

In a large salad bowl, add kale, quartered radish, and sugar snap peas.

Being careful to dress the bowl, not the greens.  Add about 1/2 the dressing and toss with salt and pepper to taste.

Don't be afraid of the black pepper in this recipe. It will really highlight the Limoncello vinaigrette.

Green Bean and Beet Salad with Mozzarella

1 lb. Haricots Verts greens beans

For Green Beans:

Blanch in salted boiling water, until toothsome yet tender (about 2-3 min.)

Shock beans in bowl of ice water to stop the cooking process and brighten the natural green color.

Drain beans and set aside at room temp.

6 Red Beets (small size)

1/2 cup Banyuls Red Wine Vinegar

1/4 cup Olive Oil

4 springs Thyme (whole)

1T coarse Black Pepper

2 T Kosher Salt

For Beets:

Pre-heat oven to 400 F

Peel and cut beets to bite-sized cubes (1/2 in)

Toss beets in olive oil, sprinkle with salt and pepper, and toss in thyme (whole)

Place beets into a 2 inch roasting pan

Rinse bowl with 1/2 cup warm water and pour into the roasting pan.

Cover with tin foil and place in oven

Cook for about 1 hr. or until beets are fork tender

Allow beets to cool and cut into wedges of a similar size, toss with red wine vinegar and olive oil and marinate for about 30 min.

2 cups Natural Hazelnuts

1 small clove Garlic

1 1/2 cup Hazelnut Oil

1/4 cup Lemon Juice

Salt TT

For Aillade:

Place hazelnuts and garlic in a food processor and pulse until nuts are almost a paste or "hazelnut butter" (small chunks with show themselves and lend a very nice texture.)

On baking sheet, roast hazelnuts in over at 400F until golden brown.

Remove "hazelnut butter" from processor and place in a kitchen bowl. Whisk in hazelnut oil and lemon juice.

Salt to Taste (TT)

To Complete: Dress Green Beans in aillade and place on serving platter. Place marinated beets on top of beans and throughout the salad.  Place slices of fresh mozzarella on salad (as much or as little as you would like) And serve.

Buttermilk Biscuits


2.5 cups flour

4T baking powder

1/4t baking soda

4t salt

4 oz butter cubed and chilled

1 cup buttermilk

2T sugar


Sift dry ingredients together, with your fingers work the cubed butter into the flour by rubbing it together.

Once the flour feels moist and there are no more large chunks of butter, stir in the buttermilk and fold 2 times in the bowl.  

Flour your work surface and turn the dough out onto the table.  

Fold 2 or 3 more times until the dough comes together.

Pat the dough down into a circle with 1 1/2 inch thickness.

Use a round biscuit cutter (any size you prefer, we use a 3 inch) and cut out your biscuits.

Bake them at 450 degrees for about 20 min. or golden brown on top.

To make a Biscuit buffet:

Cook 12 eggs with a touch of butter in a non-stick pan and add 3 oz. of your favorite cheddar cheese.

Cook over low heat stirring with a rubber spatula constantly until the eggs are "soft scrambled"

Set out bacon, sliced avocado, sun dried tomatoes, sausage links, and any other breakfast favorites to put into your biscuits.

Don't forget the Bloody Mary's


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