CRUSH Kale Salad (serving for 4)
Ingredients:
1 bunch Kale
1 whole Fried Artichoke Heart (see method below)
¼ cup Ricotta Salata Cheese
1 cup Balsamic Vinaigrette (see recipe below)
Salt and pepper to taste
Fried Artichoke:
Thinly Slice artichoke hearts then fry in cooking oil until golden brown.
Balsamic Vinaigrette:
1 thinly sliced Portobello mushroom
1 small diced shallot
½ cup balsamic vinegar
2 tablespoons Dijon mustard
1 cup vegetable oil
Method:
Sauté shallots and mushrooms in the vegetable oil for 5 minutes, then add balsamic vinegar and Dijon mustard. Keep warm
Salad:
Place all ingredients into mixing bowl and mix well.
Serve on favorite platter and enjoy! Yum!
To read more about Executive Chef Billy DeMarco click here
For more information on CRUSH click here
Ingredients:
1 bunch Kale
1 whole Fried Artichoke Heart (see method below)
¼ cup Ricotta Salata Cheese
1 cup Balsamic Vinaigrette (see recipe below)
Salt and pepper to taste
Fried Artichoke:
Thinly Slice artichoke hearts then fry in cooking oil until golden brown.
Balsamic Vinaigrette:
1 thinly sliced Portobello mushroom
1 small diced shallot
½ cup balsamic vinegar
2 tablespoons Dijon mustard
1 cup vegetable oil
Method:
Sauté shallots and mushrooms in the vegetable oil for 5 minutes, then add balsamic vinegar and Dijon mustard. Keep warm
Salad:
Place all ingredients into mixing bowl and mix well.
Serve on favorite platter and enjoy! Yum!
To read more about Executive Chef Billy DeMarco click here
For more information on CRUSH click here
RSS Feed