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Rocky’s Miner’s Lettuce Salad

 

salad

Contributed by Chef Chad Houser of Parigi (photo by Richard Adams)

Serves 4 as a first course

6 cups Tassione Farms Miner’s Lettuce
pickled grapes (recipe below)
fried leeks (recipe below)
1/2 cup bacon, cooked and chopped
5 oz. Pure Luck Dairy’s Goat’s Milk Blue Cheese, frozen and grated
sherry vinaigrette (recipe below)

PICKLED GRAPES

4 sprigs fresh tarragon
1 and 1/2 cups Champagne vinegar
1/2 cup water
1 tablespoon sugar
1 and 1/2 teaspoons pickling salt
4 cups red grapes

Pickle Grapes

Combine first 5 ingredients in a pot and bring to a boil.

Allow to cool slightly, and pour over grapes.

Let the grapes sit at least 3 hours before serving, overnight for best results.

FRIED LEEKS

2 spring leeks, cleaned, dried and sliced into rings
flour for dredging
salt and pepper
oil for frying

Prepare Leeks:

Heat the oil in a skillet until it reaches 350 degrees. Dip leek rings in seasoned flour and lightly coat.
Shake excess flour off leeks. Place leeks in oil and fry until golden brown. Remove and strain on a paper towel. Reserve until ready to assemble salad.

SHERRY VINAIGRETTE

1 teaspoon chopped garlic
1/4 cup sherry vinegar
1 tablespoon Dijon mustard
3/4 cup extra virgin olive oil (we use Texas Olive Ranch)
salt and pepper

Assemble the Salad:

Wash and spin-dry the lettuce. Toss salad with vinaigrette and divide onto four plates. Top salad with bacon, grapes and leeks. Grate frozen cheese over salad. Serve and enjoy.

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