Silver Bowl Salad
Kick your salad up a notch with this recipe from Chef Rhett Dukes from State + Allen. It's something two chefs created on their break and customers kept asking for it. Now it's permanently on the menu.
Silver Bowl Salad
Chopped Romaine Hearts 10 oz
Orange Segment 4 oz
Grapes, cut in half 4 oz
Red Bell Pepper, small diced, 1.5 oz
Bacon, cooked & chopped 1.25 oz
Caesar Dressing 2 oz
Balsamic dressing 2 oz
Chicken Breast, large dice 10 oz.
Sear the chicken in a sauté pan over medium heat until it is almost cooked through. While the chicken is cooking, toss all the vegetables in a large bowl. Top the salad with the chicken.
Balsamic Dressing
Canola Oil 2.5 oz
Balsamic Vinegar 5.5 oz.
Basil, light packed 1 tbsp.
Garlic Minced ¼ cup
Shallots Minced 1/3 cup
Whole Grain Mustard ¼ cup
Water 6 oz
Salt & Pepper to Taste
Saute garlic and shallots in a bit of oil and set aside to cool. Put all ingredients (EXCEPT OIL) in a bowl Allow your sautéed garlic and shallots to cool and add 1/3 oil in the mix and blend, then add the rest of the oil and continue to mix. Add water as needed to get consistency.
Caesar Dressing
Kosher Salt ½ tsp
Black Pepper ¼ tsp
White Wine Vinegar 1 tbsp
Grain Mustard 1/3 cup
Lemon Juice 4 oz.
Garlic, Minced 1/3 cup
Parmesan Cheese ½ cup
Worcestershire 1/3 cup
Egg Yolks 4 each
Canola Oil 10 oz
Water 2 oz
Put all the ingredients in a bowl except the eggs, oil and water in a stainless steel bowl. Emulsify the yolk with a whisk and mix with a hand blender. Once well blended, slowly add the oil and water. Make sure not to add the oil and water too fast. Adjust seasonings to your desired taste.
LINK: www.stateandallen.com