Farmer’s Market Salad with Citrus Vinaigrette from Brent’s Cafe

Studio 4


Farmers Market Salad


  • Spring Greens
  • Oyster Mushrooms
  • Zucchini
  • Squash
  • Grilled Red Onion
  • Grilled Baby Carrots
  • Roasted Corn
  • Fresh Vine Ripened Tomatoes
  • Shaved Manchego Cheese


Soak the whole ears of corn in water for 10 minutes and grill whole for 20 minutes on the grill. Shuck the corn and slice into wheels.

Toss the Red onion and baby carrots in olive oil season to taste and grill until tender. Slice your fresh vegetables and toss with the dressing and greens.

Top with the grilled vegetables and shaved manchego cheese and serve

Citrus Vinaigrette Ingredients:

  • 1 clove of minced garlic
  • 1/2 minced shallot
  • 1 orange juiced
  • 1 lemon juiced
  • 1 lime juiced
  • 1/2 cup Extra Virgin Olive Oil
  • Salt and Pepper to taste

Brent’s Cafe strives to obtain most of their produce from local farms. All of the vegetables used in this dish are from farms located around the Texas Panhandle.

You can get fresh local vegetables from the Amarillo Community Market on Saturdays from 9 a.m. to 1 p.m. on 1000 S. Polk or at the Canyon Farmer’s Market on Saturdays from 8 a.m. to noon located at 4th Avenue and 15th Street.

Brent’s Cafe
3701 Olsen Blvd Unit B

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