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.