A Fall salad from Chef Jason at 18 Seaboard restaurant

We recently carried an Adventurous Chef's Box built by local Triangle Chef and Restaurateur Jason Smith of 18 Seaboard! Chef Jason Smith and his wife Lauren dreamed of owning a special restaurant. In 2006 they opened the doors to 18 Seaboard. Chef Smith leads a culinary group committed to serving contemporary Southern inspired dishes with over 60% of ingredients sourced from North Carolina farms, ranches, fishmongers and dairies. His love of NC and comfort food is evident in all of his food and drinks.

Here's a Fall salad recipe he shared with us:

Seaboard Bibb Salad

Ingredients:

· 1 bunch Bibb lettuce

· 3 Asian pears

· ½ cup butter beans

· 1 teaspoon butter

· 1 tablespoon blackening seasoning

· ½ butternut squash

· 4 Cherokee purple tomatoes

· ½ cup extra virgin olive oil

· ½ cup apple cider vinegar

· 2 tablespoons honey

· 1 tablespoon fresh thyme

· Salt and pepper to taste

Directions:

Cut pears into slices. On a hot grill, grill until pears have some grill marks on both sides. Bring 1 cup of water to a boil. Add butter beans and boil until tender. 

Strain beans. In a skillet add 1 teaspoon of butter and 1 tablespoon of blackening spice over medium heat. Add butter beans and sauté until coated with butter and spices. 

Chill beans and set aside. Peel and cut butternut squash into ½ inch cubes. 

Bring a pot of water to boil. Add squash and boil until tender. 

Strain squash. Add a little oil to a skillet over medium-high heat. Add squash and sauté until charred. Set aside. 

Make the vinaigrette: 

On a hot grill char tomatoes until starting to fall apart. 

In a blender add charred tomatoes, olive oil, vinegar, honey, thyme. Blend together. Add salt and pepper to taste.

In a large bowl add Bibb lettuce and dressing. Mix until coated. Top with sliced pears, butternut squash, and butter beans. Add protein if desired. 

Stay tuned for more boxes and recipes designed by local Chefs!
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