Open Table Boise Signature Salad

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by April Hale

KTVB.COM

Posted on July 19, 2010 at 6:45 AM

Updated Monday, Nov 22 at 8:29 PM

Open Table Boise Signature Salad

-1lb of various fresh local and/or organic greens, rinsed
-1 pint of fresh local strawberries, sliced
-4 oz. of local goat cheese (Rolling Stone Chevre), crumbled
-Spiced pecans
     1 cup of pecans unsalted
     2 Tbs of melted butter
     ¼ cup of brown sugar
     1 tsp of Cajun salt
     Mix pecans, butter, brown sugar and Cajun salt in a bowl and transfer to a cookie sheet.
     Bake at 375 degrees for 10minutes (check after 5 minutes to make sure not overcooked)

-Creamy Basil Balsamic Vinaigrette
    ½ cup of fresh organic basil
     2 cloves of garlic
     2Tbs of lemon fresh squeezed juice
     1 Tbs of Dijon mustard
     1 tsp of paprika
     ¼ cup of balsamic vinegar
     Honey to taste
     ¾ cup of Extra Virgin Olive Oil
     Kosher salt and fresh cracked black pepper to taste
     In a food processor, blend basil and garlic just until well incorporated. Then add the lemon juice, Dijon mustard, paprika, balsamic and some honey. Start the food processor back up and slowly drizzle in the olive oil to emulsify the dressing. Then add salt and pepper and pulse a few times. Taste dressing and adjust honey, salt and pepper to your taste.
 
Mix the greens, strawberries, cheese and pecans in a serving bowl. Dress the salad with the vinaigrette right before serving.
 

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