Bison Carpaccio with Reclaim Urban Farm Greens Salad

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.