RECIPE # 5149 MUSIC CITY TIPPLER COBB SALAD Wed. March, 19, 2014

RECIPE # 5149 MUSIC CITY TIPPLER COBB SALAD Wed. March, 19, 2014

CREATED Mar 19, 2014

CHEF JIMMY PHILLIPS / MUSIC CITY TIPPLER

 


The salad is a 50/50 mixture of shredded kale and romaine tossed with red quinoa, currants, sliced almonds and green goddess vinaigrette. The salad is then topped with avocado, green beans, chick peas, tomatoes, cucumbers, roasted beets, blue cheese and an egg. 

Green Goddess Vinaigrette:

2 oz tarragon

2 oz basil

2 oz chives

4 oz EVOO

2 oz cider vinegar 

1 Tablespoon Mustard

1 Tablespoon Togarashi spice

salt and pepper to taste

Salad:

1 bunch kale

1 head of romaine

 Washed and cut julienne

2 oz currants

2 oz sliced almonds

4 oz red quinoa, blanched

Topping Options:

avocado

green beans

chick peas

tomatoes

cucumbers

roasted beets

blue cheese 

egg, cooked as you like it

Prepare Green Goddess Vinaigrette by blanching tarragon, basil and chives. Wring out in a towel. Purée herbs with olive oil, cider vinegar, mustard, Togarashi, salt and pepper in a food processor. Wash and julienne cut kale and romaine lettuce. Blanche red quinoa; then mix lettuce mixture with quinoa and add currants and sliced almonds. Toss the greens, quinoa, currants and sliced almonds with the desired amount of vinaigrette. Top with your desired chopped vegetables (avocado, green beans, chick peas, tomatoes, cucumbers and roasted beets), blue cheese and an egg cooked to your specifications. Enjoy!

 

Loading...