Churchill Downs Racetrack began its search earlier this year for a passionate foodie who would receive the honorary title of Official Menu Taste-Tester of the 146th Kentucky Derby. Foodies across the Executive Chef nation shared their favorite derby David Danielson Party recipes. David Danielson, Churchill Downs executive chef, carefully evaluated each formula based on the level of originality, ease of preparation, and consistency with derby party themes.
Jennifer Coalson Perez, a Californian resident, won this gourmet getaway with a succotash. It was the salad that won the “Triple Crown.” She won a trip to Louisville, Kentucky, to learn about the secrets of Chef Danielson’s Louisville kitchen. Jennifer will join Danielson as the official menu tester to sample Kentucky cuisine and choose the most coveted dishes for this year’s menus. She will receive tickets to attend the 146th Kentucky Derby and see the menu in action.
EDAMAME SALAD WITH LEMON VINAIGRETTE AND MINTED LEMON VINAIGRETTE
Ingredients
Fresh sweet corn cobs of 4 oz.
Two medium red bell Peppers
Red onion
Two large cucumbers
pint mini heirloom tomatoes
Buy one bag of frozen shelled edamame (about 9 ounces).
Mint leaves, loosely packed in a 1/2 cup
1 cup Italian parsley, loosely packed
1 Meyer Lemon and Apple Cider Vinegar
One clove of garlic
Extra virgin olive oil, 1/2 cup
Honey 1 teaspoon
Salt is a taste.
PREPARE YOURSELF
Steam the corn until it is just tender. Remove and cool. Defrost the edamame in a warm place. All peppers, tomatoes, cucumbers, and onions should be diced uniformly.
Remove the kernels once the corn is cooled. Chop the parsley. Mix all ingredients in a large bowl.
VINAIGRETTE
Garlic and mint are minced together. Juice the Meyer lemon and zest it. Add apple cider vinegar equal to 1/2 cup of lemon juice. Blend or whisk together the honey and olive oils. Add salt according to your taste.
SERVING
Mix the vinaigrette and produce together to coat. After an hour, toss again and chill for another hour.