Chef Garard Thompson from Rough Creek Lodge & Resort makes his 150-mile salad. It's a salad made with things grown or produced within 150 miles of the restaurant.
150 Miles Salad
2 Tablespoons Texas extra virgin olive oil
2 Teaspoons Texas Sorghum
1 Tablespoon fresh lemon juice
1/4 teaspoon kosher salt
4 to 6 cups assorted locally grown lettuces
4 large ripe Locally produced strawberries
½ cup candied local pecans (see recipe below)
½ cup crumbled locally produced feta cheese
In a large salad bowl, whisk together oil, sorghum, lemon juice, and salt. Set aside for the Sorghum dressing.
Rinse the lettuces the spin or pat it thoroughly dry and set aside. Rinse the strawberries, remove the tops and cut them lengthwise into about 1/4-inch thick slices.
In a separate bowl, toss the lettuces, strawberries, pecans, feta cheese and enough of the sorghum dressing to coat the lettuces.
Divide among 4 plates
1 cup sugar
1 teaspoon ground cinnamon
1 tablespoon orange zest
2 egg whites
1 teaspoon kosher salt
1 pound Texas pecans
Preheat oven to 250 degrees.
Beat egg whites and sugar until soft peaks. Add cinnamon, orange zest and salt.
Toss pecans in the egg white mixture until pecans are evenly coated. Spread coated pecans onto a baking sheet.
Bake in the preheated oven, stirring every 5-7 minutes, until pecans are evenly browned, 25-40 minutes