Goat Cheese Toast with Raw Vegetable Salad
Recipe by Educational Chef Julia Schneider
Demonstrated at Ponce City Farmers Market on May 29, 2018
Ingredients
- Bread from Proof Bakery ($10.00)
- Zucchini from Cosmos Organics ($3.00)
- Carrots from Levity Farms ($5.00)
- Beets from Levity Farms ($5.00)
- Spring Onions from Levity Farms ($3.00)
- Olive oil
- Lemon juice
- Spices
- Chevre
Directions
- Make the raw veggie salad: Grate carrots, zucchini and beets and combine in a bowl.
- Make a dressing from the juice of a lemon, a few tablespoons olive oil, salt and pepper, a sprinkling of cumin seeds and garam masala, and a tablespoon of honey.
- Mix well and pile on wheat bread spread with local soft chevre.
Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.
