Kale Salad with Champagne Vinaigrette Dressing - From Sauce - Tucson News Now

Kale Salad with Champagne Vinaigrette Dressing - From Sauce

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Kale Salad with Champagne Vinaigrette Dressing

Charles Craig/Sauce

  

Salad Ingredients:

 

Romaine (1/2" ribbon cut, 2 oz portion)

Kale (not rib/stem, 1/2" ribbon cut 1 ½ oz)

Cooked Faro (1 ea #20 yellow scoop)

Dried Black Currants (1ea Tbsp)

Cashew Halves (1ea Tbsp)

Champagne Vinaigrette

 

Add:

 

Salmon (roasted chilled 3oz portion in 2x2 pcs)

Pulled Chicken (3oz portion)

 

Procedures:

 

Place all ingredients except salmon into stainless mixing bowl and toss to combine

Gently fold salmon with salad

Mound in center of bowl, bringing currants and optional protein to the top

 

Dressing Ingredients:

(Yields 4 ¼ quarts, shelf life of 4 days)

 

Champagne Vinegar (36oz)

Kosher salt (2 ½oz)

Granulated Sugar (11oz)

Blended Oil (64oz)

Fresh Ground Pepper (1/2 tsp)

Honey (7oz)

Dijon (7oz)

 

Procedures:

 

Whisk all ingredients except oil together until well combined

Slowly add oil, emulsify with emersion blender

Portion into 6" – 1/6 pans, cover, label and refrigerate

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