The Lacombe restaurant served thin slices of seared bison from the MSW Ranch with a salad of mustard greens, sorrel, beet tops, nasturtium leaves and cress with pickled radishes and a sparkling wine rhubarb dressing. Recipes by sous chef Christine Bolle.
Kitchen: Cilantro & Chive
Paired with: Eau Claire Distillery.
Pickled Radishes
| 1 c | apple cider vinegar |
| 1 c | sugar |
| ½ c | water |
| 2 | bay leaves |
| 1 T | chili flakes |
| ½ T | whole peppercorns |
| 1 lb | radishes, julienned |
Combine first 6 ingredients into a pot and allow it to come to a boil. Let cool and pour over the radishes. Let sit for 1 hour.
Rhubarb Vinaigrette
| 1 c | rough chopped rhubarb |
| ½ | small onion, diced |
| ¼ c | orange juice |
| 2 T | honey |
| 1 T | red wine vinegar |
| 1 T | sparkling wine |
| ½ c | raspberries |
| ¼ c | canola oil |
Cook rhubarb in a shallow pot until soft. Add all ingredients (except canola oil) into a blender and pulse until smooth.
Slowly add oil until emulsified.