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Tuesday 17 October 2017
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Chef’s Table: Ty’s Salad with Raspberry Vinaigrette

Chef’s Recommended Wine Pairing: Arizona Stronghold Tazi
Recipe and photo provided by Raven Café

Ty’s Salad Mix
Makes one salad

Organic mixed greens
2 oz. candied pecans – Mt. Hope
2 oz. diced beets
2 oz. red onion, thinly sliced
2 oz. goat cheese
2 oz. raspberry balsamic vinaigrette (see below)
6 oz. grilled chicken breast (marinated in extra virgin olive oil, salt and pepper, red wine vinegar, parsley and oregano)

Procedure: Put all ingredients except chicken breast in a bowl. Toss together. Place salad mixture on a plate and top with the grilled chicken.

Raven Café’s Proprietary Raspberry Vinaigrette Dressing
Makes two cups – save extra for another salad.

¼ c. Dijon mustard
¼ Tbsp. garlic, minced
¼ c. balsamic vinegar
½ c. raspberry purée, Perfect Purée
1 c. extra virgin olive oil
Salt and pepper to taste

Procedure: In a blender, mix all ingredients except the oil. Slowly add in the oil while the blender is running. Continue blending until the oil has emulsified.




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