Chef Laura Maxwell is a George Brown College graduate and a Red Seal-certified Chef. She is a winner of the Ontario Hostelry Institute’s Top 30 Under 30 Award for 2012.

Laura began as an Entremetier Chef at Le Sélect Bistro, and worked her way through the ranks to Executive Chef. Laura’s menu focuses on locally sourced, naturally cultivated and sustainable ingredients while remaining true to the style of an authentic Parisian Bistro. Her 2018 and 2019 Food Day Canada menus were both awarded a Gold Good Food Innovation Award. Recently, she competed at the 2020 Ocean Wise Chowder Chowdown in Toronto and received an honourable runner-up.

Pickled Shallots Instructions

Step 1

Bring a small frying pan to high heat and add oil.
 

Step 2

When oil reaches smoke point, add shallots and pinch of salt to extract moisture.
 

Step 3

Stirring constantly, saut. shallots until they have softened and are almost translucent, but not browned.
 

Step 4

Add vinegar and reduce heat to medium until moisture has evaporated.
 

Step 5

Remove from heat and transfer to a plate in the fridge to cool before using.
 

Chive Cream Cheese Dressing Instructions

Step 1

Place first 3 ingredients in blender and mix to combine until smooth.
 

Step 2

Add the herbs and mix on low speed to combine.
 

Step 3

Refrigerate for up to 6 days.
 

Salad Assembly Instructions

Step 1

In a large bowl, add chopped mint, 4 tbsp Chive Cream Cheese Dressing, 2 tbsp sherry vinegar and a pinch of salt. Mix together with a fork.
 

Step 2

Add in your arugula, red pepper, pickled shallots and cucumber. Toss gently to coat the vegetables.
 

Step 3

Distribute your salad between 4 plates. Evenly divide the remaining chives, dill and capers by sprinkling on top of each salad.
 

Step 4

Divide the Gravlax into 50-gram portions and arrange on each plate.
 

Step 5

Finish with another drizzle of the Chive Cream Cheese Dressing overtop.