September 11, 2014
This week we have two very different and delicious salads. Both are really simple to prepare, and are perfect for serving at either lunch or dinner. Rosemary’s Kale Salad was inspired by my good friend Rosemary Henderson where she was served it when on a ski trip in Colorado. This was one of our most requested salads at Bailey’s Restaurant. The Lemon Vinaigrette I created specifically for this salad (and it is to-die-for), goes well with almost any salad, and especially a Cobb Salad.
Add the amounts you desire in a large mixing bowl.
- Fresh Kale (I like to wash and chop my own, but you can use the bag kind as well)
- Toasted Pine Nuts
- Shaved Parmesan Cheese (save with potato peeler for it makes a nice presentation)
- Lemon Vinaigrette
1/4 cup Dijon mustard
1/4 teaspoon Kosher salt
1/3 cup sugar
Wisk together (with a wisk, not in a blender)
1 cup Fresh lemon juice
1 1/4 cups vegetable oil
Wisk until completely smooth
OVEN ROASTED ASPARAGUS, HEIRLOOM TOMATO, & BLUE CHEESE SALAD
Preset oven to 450 degrees
Fresh Asparagus with ends cut off
Place on a sheet pan and drizzle with extra virgin olive oil freshly cracked pepper and Kosher salt. Toss to coat evenly. Bake for exactly 5 minutes – no longer.
- Thick Slice Heirloom tomatoes
(I like Heirlooms for they are typically full flavor and taste the way a tomato should taste, you can also use a mixture of yellow and red, and a mixture of cherry and grape tomatoes in various colors, always cut in half)
- Oven Roasted Asparagus
- Maytag Bleu Cheese, or any kind of bleu cheese you enjoy (Gorgonzola, Roquefort, Stilton)
On individual white plates, or a large white platter, layer sliced tomato with oven roasted asparagus, top with bleu cheese, squeeze with a bit of fresh lemon juice, drizzle with extra virgin olive oil and a fine balsamic vinegar, dust with desired amount of fresh cracked pepper and salt