Winter Salad
I’ve worked in the same restaurant for three years now. I
have had everything on the menu, a time or two. It gets boring. Sure we have
specials and I am able to customize my own food but still – I like food so I
need flavor and change quite frequently.
I work at a pizza restaurant. While I am not pizzas biggest
fan ever I do recognize it as a Friday classic, family quick meal, and overall
great vehicle for getting in all food groups (if you build it right) into your
mouth without requiring a plate or fork.
Due to a season special finding a permanent spot on our
menu we had to find ways to utilize a couple of the ingredients throughout the
menu to make it food cost friendly. Thus was born a kale salad on our menu.
I will admit, when it first was mentioned I thought – kale really?
I prefer mine cooked, sautéed with bacon and onion, dropped into vegetable
soup, or baked crispy in the oven.
This is MY take on our kale salad, which I find perfect for
a winter lunch.
In a large bowl, tear equal parts Kale and Red Leaf Lettuce
into 1 inch pieces. Toss the greens with a sherry vinaigrette. Sprinkle on
shredded carrot, sliced pepperoncini, diced bacon, 2 tablespoons of sweet dried
cranberries, 2 tablespoons pepitas (pumpkin seeds), and 2 tablespoons crumbled
chevre cheese.
I’m not at liberty to share my companies recipe for Sherry
Vinaigrette but if I were to make it at home I would take a small jar and put
in it 2 Tablespoons Sherry Vinegar, 1 teaspoon Dijon, a pinch of salt and pepper,
and about 6 tablespoons extra virgin Olive Oil. Bonus if you have a couple
cloves of Roasted Garlic you can smash and add in. Then put the cap on the jar
and shake, shake, shake.
