farm greens with tarragon vinaigrette

July 18, 2013 • Nancy Wolfson-Moche

Veggies are not on the breakfast menu at our Newport, RI b&b, so I asked for takeout from Tallulah on Thames, where we savored every sweet bite of dinner last night. No problem, they said, packing up a salad of greens similar but not equal to the one that my husband had enjoyed for his first course.

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A sign posted in chef Jake Rojas’ quiet, open kitchen statesno farmers – no food.”  Each carefully conceived dish is a reminder of this truth.

My to-go breakfast salad, pictured above, looked and tasted a bit different from the one my husband enjoyed last night and that did not surprise me. Each plate that comes out of the kitchen is one-of-a-kind.

The INgredients: frisée and other locally grown leafy greens, carrots, chioggia beets, fennel, edible flowers and radish with a tarragon vinaigrette.

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Icing on the Cake: Testimonials

Dear Ms. Nancy, Thank you for teaching me how to cook. A lot of my skills have developed through cooking. Cooking has also given me a bigger appetite for more foods. I can also make my own cook book! Some of my favorite foods that I've cooked with you are butter, date candys, tzatziki, pickles and potato leek soup. Thanks for giving me my cooking skills. Love, R. (8 years old)

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