09/24/2022
This Autumn style salad brings the essence of wine country to your meal! The crisp freshness Kalera lettuce brings is framed up with a sweet, salty, and savory balance of flavor. It all comes together dressed with a blue cheese and basil infused red wine vinaigrette.
Salad:
1-2 heads of Kalera Lettuce red oak, romaine, and maybe some frisee
½ cup or so of blue cheese basil red wine vinaigrette (recipe below)
1-2 Bosc pears, roasted until caramelized
½ cup bacon, applewood crispy chips
4-5 Tbs. pecans, spicy candied
¼ cup artisanal blue cheese or your favorite type
To taste, cracked black pepper
Method…
Prepare the dressing following the recipe and prepare all of the salad toppings.
For the bacon cook it crisp, after its cool you can break or cut into pieces.
Cut the pears into 8 wedges. Toss the pear wedges with a dash of olive oil.
Roast pears at 400’ until tender and caramelized cool and reserve for the salad
Cut the root ball off the living Kalera Krunch and gently tear the leaves in a bowl.
Ladle the vinaigrette around the bowl, Toss the leaves with the vinaigrette, and the garnishes Place and arrange salads on plates.
Garnish with extra crumbled Artisanal blue cheese and serve extra dressing on the side
Add some nice fresh toasted brioche croutons if desired
Serves 4
Red Wine Blue Cheese Vinaigrette:
1/2 cup red wine vinegar
2 Tbs. Dijon mustard, Grey Poupon
1 Tbs. lemon juice & zest of 1 lemon
1 Tbs. honey
1/4 cup olive oil, extra virgin
3-4 Tbs. blue cheese, crumbled up small
6-8 Basil leaves, fresh sliced fine
1tsp. creole spice or black pepper & sea salt
Method:
Combine wine vinegar, mustard, lemon juice, honey and spice in a small glass bowl.
Drizzle in oil in fine stream while whisking and blending, add lemon zest.
Fold in blue cheese crumbles and fresh basil, serve at room temperature.
Transfer to airtight container and refrigerate. Recipe makes about 1 cup
