Recipe of the Week

This week's recipe was inspired by a salad I had at a restaurant a few years ago.  I've made hundreds of salads and it's always a happy revelation when I come accross a combination of ingredients I haven't put together before.  This is happening more and more across the culinary landscape as we're seeing the delicious and exciting pairings of sweet & savory, fruits & veggies, etc., etc., in salads and every other course on a menu.  Just goes to show that keeping an open mind in the kitchen will surely lead to new, tasty dishes.

Italian Salad a la Roberto
2 cups chopped romaine lettuce
1/2 cup sliced cremini mushrooms
1 Roma tomato, cubed
1/3 cup corn (fresh is best, canned/frozen is ok, preferrably quickly sauteed or grilled)
3-4 basil leaves, torn
2 slices veggie bacon, diced (optional)
shaved hard cheese (to taste)
2 Tbsp. Melissa's Pine Nuts
quick vinaigrette: olive oil + seasoned rice vinegar 1:1, plus a splash of balsamic
seasalt or Kosher salt and fresh ground black pepper to taste

Make the quick vinaigrette and set aside.
Combine the salad ingredients in a bowl, toss, drizzle with the vinaigrette, divide into 2 portions, serve and enjoy.

Like in all the recipes I come across and all the recipes I create or make my own, feel very free to substitute any ingredients that you don't love for ones you do.

This week's recipe was inspired by a salad I had at a restaurant a few years ago.  I've made hundreds of salads and it's always a happy revelation when I come accross a combination of ingredients I haven't put together before.  This is happening more and more across the culinary landscape as we're seeing the delicious and exciting pairings of sweet & savory, fruits & veggies, etc., etc., in salads and every other course on a menu.  Just goes to show that keeping an open mind in the kitchen will surely lead to new, tasty dishes.

Italian Salad a la Roberto
2 cups chopped romaine lettuce
1/2 cup sliced cremini mushrooms
1 Roma tomato, cubed
1/3 cup corn (fresh is best, canned/frozen is ok, preferrably quickly sauteed or grilled)
3-4 basil leaves, torn
2 slices veggie bacon, diced (optional)
shaved hard cheese (to taste)
2 Tbsp. Melissa's Pine Nuts
quick vinaigrette: olive oil + seasoned rice vinegar 1:1, plus a splash of balsamic
seasalt or Kosher salt and fresh ground black pepper to taste

Make the quick vinaigrette and set aside.
Combine the salad ingredients in a bowl, toss, drizzle with the vinaigrette, divide into 2 portions, serve and enjoy.

Like in all the recipes I come across and all the recipes I create or make my own, feel very free to substitute any ingredients that you don't love for ones you do.