A Winter's Salad

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.