Set aside the typical side salad and make room to present verdant bowls that are designed to be the centerpiece of your table. Rachel will begin with a twist on a classic by mixing up her Northwest Niçoise Salad with Creamy Caper-Tarragon Dressing. She'll also prepare Tandoori Chicken Salad with Cucumber and Mint Topped with Crunchy Lentils. By the time we’re done, you’ll want to give salads a place of honor at your table every night this summer!
About the instructor: Rachel trained at the Culinary Arts Program at The Art Institute of Seattle and spent her early years cooking with her with mom, who loved to experiment with food. Her culinary experience includes time living in Malaysia, where she immersed herself in Southeast Asian and Indian cuisines, working as a caterer and private chef. Today, she focuses on providing good food to good people as the owner of Thyme to Nourish, a personal chef and food education service focused on whole foods and healthy eating.
This is a demonstration class offered live via the Zoom app. You will receive an email with recipes and class details five days in advance. After class, we will share a recorded version. This class is not designed as a cook-along. All key elements will be shown in class; however, instructors may complete time-consuming steps in advance. Online classes are nonrefundable.
Thursday, July 23, 4:00 - 5:00 pmRegister for class