Gibson Autumn Harvest Salad

 
 
 

Gibson's group corporate chef Randy Waidner

Ingredients

Salad

  • 4 oz Brussels sprout leaves (raw)
  • 2 oz arugula
  • 2 oz butternut squash (julienne raw)
  • 2 oz dried cherries
  • 4 oz roasted wild mushroom mix
  • 2 oz roasted pepitas
  • 2 oz bacon lardon
  • 4 floz bacon mustard vinaigrette
  • ¼ tsp salt and pepper mix
  • 12 each red beet chips
  • 12 each gold beet chips

Bacon Mustard Vinaigrette

  • 1 cup bacon fat
  • 1 cup stone ground mustard
  • 1 ½ cup extra virgin olive oil
  • ½ cup fresh lemon juice
  • ½ tbsp kosher salt
  • 1 tbsp café ground black pepper

Directions

Salad

  1. In a clean mixing bowl, toss the Brussels sprouts, arugula, squash, cherries, mushrooms, pepitas, bacon, salt, pepper and bacon mustard vinaigrette

  2. Place in large white bowl

  3. Garnish with red and gold beet chips

Bacon Mustard Vinaigrette

  1. Combine the mustard, lemon juice seasonings and bacon fat I a cambro
  2. Slowly drizzle in the evoo while using hand held blender
  3. Have Chef on Duty sign off
  4. Cover, label date ad store
 
 







 
 
 
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