Jim Hagy from Chef's Market made three winter salads: Chef’s Market’s Caesar 2.0, Pomegranate, Apple and Almond Salad and Chef’s Market’s Cheeseburger Salad. (see recipes below) Chef's Market Catering & Restaurant is located at 900 Conference Dr., Goodlettsville, TN 37072. For more information or menu details visit www.chefsmarket.com or call (615) 851-2433. Look for Chef’s Market on Facebook and @chefs_market on Twitter and Instagram.
Chef's Market Caesar 2.0
4 entree servings or 8 sides
2 large heads of romaine (or 4 small heads)
1 cup shredded Parmesan cheese
1 head of broccoli, cut into florets and patted dry
2 cups of Brussels sprouts, cut in half and patted dry
4 grilled chicken breasts, cut into julienne strips
Caesar Salad Dressing (see below)
In a heavy-bottomed pot (a home fryer can be used) heat 2 inches of oil over medium-high. When oil reaches 360 degrees on a thermometer, carefully add half the Brussels sprouts. Cook, turning occasionally, until crisp and golden brown, 2 to 3 minutes. Repeat with the other half. Transfer to a paper towel-lined tray with a slotted spoon and sprinkle with salt.
Next in the same pot of oil add half the broccoli. Cook until broccoli gets very green but looks crunchy, about 1 minute.
Wash, rinse and cut the romaine. In a large mixing bowl toss the romaine, Parmesan and Caesar Dressing. Top with Brussels sprouts and broccoli. Add grilled chicken.
2 small cloves garlic
2 tsp Dijon
1 tsp Worcestershire
2 tsp lemon juice
1 1/2 tsp red wine vinegar
1/2 tsp sea salt
1/8 tsp black pepper
1/4 cup grated Parmesan
1/3 cup extra virgin olive oil
In a small bowl, whisk together garlic, Dijon, Worcestershire, lemon juice and red wine vinegar. Next, slowly drizzle in extra virgin olive oil. Whisk in sea salt and black pepper. Fold in grated Parmesan Cheese.
Pomegranate, Apple and Almond Salad
1 10 oz. bag baby spinach leaves, rinsed and drained
1/2 cup almonds
2 apples, diced
1/2 cup crumbled feta cheese
Seeds from one pomegranate
Pomegranate Chia Seed Vinaigrette (recipe below)
Place spinach in a bowl. Top with a almonds, feta and diced apples. Sprinkle with pomegranate seed and serve with Pomegranate Chia Vinaigrette
Pomegranate & Chia Seed Vinaigrette
Yield 2+ cups
1/2 cup pomegranate juice
1/4 cup white balsamic vinegar
1/4 tsp salt
Pinch of pepper
1 1/2 tsp Dijon
1 1/2 cups canola oil
1 tsp chia seeds
In a medium bowl mix together the pomegranate juice, vinegar, Dijon, salt, pepper and chia seeds. With a slow drizzle, add the canola oil to emulsify.