Food Revolution Day on May 20 is a worthy addition to our May observations.
Celebrity Chef Jamie Oliver initiated this global campaign in 2012 to inspire and teach home, school, and even professional chefs how to use more fresh foods in their meal preparations.
To educate children about food choices "in a practical, fun and engaging way," Oliver leads an army of volunteers who become community activists. In 2015, over 8,200 schools in 100 countries participated in Food Revolution Day.
By mid-March, over 500 events in 300 cities across 33 countries have been organized.
How about making your Mothers Day celebration a food revolution? Try this easy and creative version of the classic Waldorf salad.
Merry Maypole-Ribboned Salad
1/2 cup walnut halves
1 tablespoon minced shallot
1/2 teaspoon finely grated lemon zest
2 tablespoon lemon juice
1 tablespoon white vinegar
1/3 cup canola oil
1/2 teaspoon ground cumin
Salt and pepper
2 cups romaine heart lettuce strips
1 small head of frisee (a curly endive), coarsely chopped
1 cup thinly sliced celery hearts (4 inner ribs)
1 cup red radishes (halved lengthwise and thinly sliced)
1/4 cup golden raisins
1 Fuji apple, quartered, cored and thinly sliced crosswise
Preheat oven to 350 degrees. Spread walnuts in a pie plate, toast until golden (about 8 minutes), cool and break into pieces.
Pour the lemon juice and vinegar into a large bowl, add the shallot and lemon zest, whisk in the canola oil and cumin, and season the dressing with salt and pepper.
Add the shredded romaine, celery leaves, chopped frisee, radishes, sliced celery, raisins, apple and toasted walnuts. Toss. Serves six.
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