Kitchen Garden Seeds

Arrows Garden Salad
Clark Frasier & Mark Gaier * Chef-owners Arrows Restaurant
Arrows Restaurant
Ogunquit, Maine

Voted one of the top 50 US restaurants by Gourmet Magazine, Arrows Restaurant is in an 18th century farmhouse overlooking prized flower, herb amd vegetable gardens on the edge of dense woods, just minutes from the rocky Maine coast. Acclaimed for their inventive, seasonal cuisine, service and old-world ambiance, Arrows incorporates their homegrown herbs and vegetables into magnificent creations inspired by Clark and Mark's international travels. For the garden salad at Arrows, they use whatever is best in the garden at the time. Herbs, field greens and even flowers have different flavors that will take a salad of simple lettuce from a monchromatic experience to the level of a rich, flavor tapestry.
Arrows Garden Salad
  • Leaves from six different types of Lettuce, washed and dried
  • Two handfuls of various field Greens, washed and dried
  • A sprinkling of edible, seasonal flowers
  • 1/4 cup champagne vinegar
  • 1/4 cup extra virgin olive oil
  • 1/4 cup olive oil
  • 1/4 teaspoon freshly cracked pepper
  • 1/4 teaspoon kosher salt
  • In a steel bowl, whisk together the salt, pepper, vinegar and oils. Place the Lettuce and field Greens in a bowl, gently toss with the vinaigrette and arrange on a plate. Top with a sprinkling of edible flowers.

    Herbs - Tarragon, Basil, Mint, Parsley, Cilantro, Sorrel, Thyme, Borage
    Lettuce - Lolla Rossa, Oakleaf, Red Oakleaf, Romaine, Radicchio, Butterhead
    Field Greens - Arugula, Tatsoi, Mizuna, Red Mustard, Mustard, Komatsuna
    Flowers - Nasturtiums, Roses, Johnny Jump-ups, Citrus Marigolds, Cilantro Flowers, Thyme Flowers, Anise Hyssop Flowers