If you missed our salad class in June or just are coming back for the recipes, you can find many of them here!
Honey Mustard Dressing
Ingredients
2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
2 tablespoons apple cider vinegar or fresh lemon juice
1 tablespoon honey
1/4 teaspoon garlic powder
¼ teaspoon sea salt, more to taste
Freshly ground black pepper
Instructions
Put all ingredients in a jar and shake until combined.
CAESAR DRESSING
Ingredients
1/2 cup mayo
3 tablespoons extra virgin olive oil
3 tablespoons lemon juice
2 teaspoons dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic
kosher salt and black pepper
1/3 cup grated parmesan cheese
Instructions
Combine all ingredients in a bowl or glass jar. Taste and adjust the salt and pepper.
Simple Butter Lettuce Salad
Serves: 6
Prep Time: 5 min
Cook Time: 10 min
Ingredients:
Apple Cider Vinaigrette Dressing:
1/4 cup apple cider vinegar(unfiltered)
2 tbsp honey
2 tbsp olive oil
Salad:
1/2 cup panko
2 tbsp butter (or olive oil)
2 heads butter lettuce, roughly chopped
1 cup castelvetrano olives, pitted, cut in half
1/4 cup chives, minced
2 oz manchego cheese, grated
freshly ground pepper
Instructions
1. In small bowl whisk together ingredients for the dressing, set aside.
2. In a small skillet set over medium heat, melt butter and add Panko. Stir often until Panko is golden brown in color.
3. Arrange butter lettuce on a large platter. Shave Manchego cheese over lettuce and add olives, pepper, Panko and chives. Drizzle with dressing right before serving and enjoy!
** If you dress this salad too soon, the panko will get soggy.
We recommend saving the panko until after it is dressed and sprinkle it on right before serving
Sweet Spiced Pecans
Yield: 6 cups
Ingredients:
1½ teaspoons kosher salt
¾ teaspoons black pepper
¾ teaspoon cayenne pepper
½ teaspoon ground ginger
1½ teaspoons cinnamon
2 tablespoons light brown sugar
5 tablespoons butter, melted
6 cups pecan halves
Instructions:
- Heat oven to 350 degrees. In a small bowl, whisk together everything but the nuts and butter. Add a tablespoon of butter to a large rimmed baking sheet. Add pecans, toss to coat and spread into a single layer. Bake for 10 minutes or until the nuts begin to smell toasted.
- Place hot pecans in a large bowl, add remaining butter and toss to coat. Add spice mixture and toss again, then return nuts to baking pan. Toast again for four or five minutes, shaking or stirring the nuts once during baking time.
- Cool completely and add to salads or pack in a jar. Can be stored for a week.