kid-chefs CFSA (3)

By Dorette Snover, C’est si Bon! Chef Owner and CFSA Member

Since 1997 C’est si Bon!’s mission has been to empower people – with a strong emphasis on kids and teens – with the culinary skills and knowledge to grow, and cook, healthy and nourishing choices at home in an atmosphere of fun and cooperation. Whether its eggplant and tomato season or time for sweet potatoes and collards, we embrace a life lived in the family kitchen.

kid-chefs CFSA (2)

Ensalada Mixta, inspired by our walking “the Way” in Spain
Radish, kohlrabi and carrot salad with a green garlic dressing, 6 servings

In Spain I enjoyed this salad as we walked The Way to Santiago de Compostele, over the course of four weeks, the salad changed from Pamplona to Galicia. So C’est si Bon!’s version exemplifies all the glories of late spring. If you like, it’s easy to change up the appearance of your salad by learning one of the French basic knife cuts, the paysanne. How? Use a sharp chef knife to square off your carrot, kohlrabi, and radish instead of peeling them with a veg peeler. Then slice them into ¼ inch squares.

Salad

  • 1 small head each, two varieties of lettuce, washed and spun dry
  • 2 large watermelon radishes or 4 small easter egg radishes, paysanne cut (mince a few of the tops and add to the salad)
  • 1 kohlrabi, paysanne cut (save the leaves to sauté as a green)
  • 1 carrot, paysanne cut
  • 1/2 cup stuffed green olives, chopped

 Dressing

  • 1/3 cup white wine vinegar
  • 1 tablespoon dijon mustard
  • 1 green garlic, thinly sliced
  • 1 large leaf sorrel, minced
  • 2/3 cup olive oil
  • salt and pepper to taste
  1. Tear the lettuce into bite-size pieces.
  2. Slice the radishes, kohlrabi, and carrot. chop the olives.
  3. Make a bed of lettuce on a large enough platter to facilitate tossing when serving. on top of the bed, place the radishes, kohlrabi and carrots.
  4. Make the dressing in a small bowl. Add in the dijon, and the green garlic. Whisk in the vinegar and then drizzle in the oil. Add the sorrel.
  5. Season with salt and pepper to taste.
  6. Bring platter to table, drizzle with dressing, toss the salad and serve!

kid-chefs CFSA

kid-chefs 2014 (79)

C’est si Bon! rests on 3 acres in Chapel Hill and offers nationally recognized Kid-Chef Summer Camps, One to One Cooking Classes, and Corporate Team Building Workshops; all drawing from a working garden of seasonal herbs and vegetables. While our US programs feature a decidedly ‘in-the-french-countryside’ ambiance and philosophy, our menu of offerings includes Culinary Travel to France for Teens and Adults with itineraries focused on cooking classes, retreats, and visits to sustainable farmers and artisans. I am delighted to welcome my son, Erick Snover, to the teaching kitchens of C’est si Bon! in Chapel Hill and France. Erick has worked the last ten years as an Executive Chef in Vail, Colorado, and is an expert in Japanese Kaiseki cuisine. We are expanding our base of operations to C’est si Bon! Rockies, with new kid-chef programs developed by Erick in Colorado.