Recipe courtesy Bernard Ibanez, The Inn at Manitou, Lake Manitouwabing, McKellar, Ontario.
ingredients
Coriander Dressing
Ginger Stock
Assembly
directions
Boil the coriander for 5 minutes in salted water. Drain the coriander. Plunge it into ice water for a few seconds to stop the cooking process. Drain well. In a food processor or blender, puree the coriander with the olive oil.
Add butter to a large pot over medium heat. Add garlic, celery, celery root, carrots, leeks, ginger, shallots, mushrooms and thyme and parsley. Pour 6 cups of cold water to generously cover the vegetables. Bring to a boil. Let hard simmer for 20 minutes or until vegetables are tender. Strain the mixture, reserving the liquid. Transfer liquid to sauté pan. Add the julienne of ginger. Reduce the stock over medium heat until the vegetable stock is reduced by about half. Pour stock into small glasses. Serve with the salad.
Cook the baby carrots, baby leeks, baby fennel, baby turnips, asparagus, beet roots,
baby zucchini, baby bok choy in salted boiling water until tender. Drain and plunge in a bowl of ice water. When vegetables have cooled, remove from the ice bath. Set them aside until ready to use.
When ready to serve:
Sauté the greens with the coriander dressing and shallots. Heat all the vegetables in boiling water for 20 seconds to warm up. Toss with some of the coriander dressing. Serve the sauteed greens with the baby vegetables and a glass of ginger stock on side.