Icon Grill Executive Chef Nick Musser shares a holiday salad recipe sure to please the whole family.
Icon Grill's Holiday Wreath Salad
Serves 4
½ lb. smoked chicken or turkey
¼ cup craisins
½ cup hazelnuts, toasted and chopped
4 oz. Oregon blue cheese crumbles
1 Granny Smith apple, diced medium
1 small, sweet red pepper, diced fine
2 Tbls. fresh pomegranate seeds (optional)
½ head romaine lettuce
½ head red leaf lettuce
rosemary sprigs
cherry tomatoes
For Pomegranate Vinaigrette:
¼ cup pomegranate juice
¼ cup raspberry vinegar
1 small shallot, peeled
1 egg white
1 ½ cups olive oil
salt and pepper to taste
Place shallot, egg, vinegar and pomegranate juice into a blender or food processor. Puree with two or three short bursts until the shallot is well chopped. While running, slowly drizzle in oil until emulsified. Add salt and pepper as desired. Cut each of the half heads of lettuce in half again, keeping the two halves connected at the core. Cut the lettuce with ¾” cuts. Rinse with cold water, drain and dry. In a large bowl, mix lettuce with chicken, apples, craisins, and desired amount of dressing. Toss thoroughly. Take a large serving platter and place a small glass directly in the center. Carefully place the salad around the glass, stacking it as high as possible. Try to keep the glass directly in the center. If you need to, use your hand to compact the salad into a more uniform ring shape. Sprinkle the top of the salad with the nuts, blue cheese, and diced peppers. Carefully remove the glass, trying to keep the center free of salad. Place the cherry tomatoes and rosemary in a festive fashion.
To add a comment, please register or login.