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HAL HOLDEN-BACHE'S ARUGULA & KALE SALAD - Tues., Apr. 7, 2015

Posted at 2:30 PM, Apr 07, 2015
and last updated 2015-09-12 05:42:08-04

CHEF HAL HOLDEN BACHE / LOCKELAND TABLE

White Squirrel Farms Arugula & Kale Salad

Yield 6-8

1 lb clean & rough chopped arugula

1 lb clean & rough chopped kale

2 Fuji apples, sliced thin

1 bulb fennel, shaved thin on mandolin

8 radishes, shaved thin on mandolin

3 heirloom carrots shaved into ribbons

1/2 c corn bread crumbs

Place all ingredients in a bowl, dress with dressing (recipe below) and season with salt. Toss well, and serve with corn bread crumbs sprinkled on top. Enjoy.

 

Buttermilk Herb Dressing

Yields 2 cups

1 c sour cream

1/2 c Duke's mayo

1/3 c buttermilk

2 cloves garlic

1/4 c Italian Parsley, fresh

3 T tarragon, fresh

3 T Yazoo Dos Perros Mustard

10 hits Cry Baby Hot Sauce

1/4 c red wine vinegar

1 t kosher salt

1 T ground black pepper

Combine all ingredients in a Vitamix or blender and mix until well blended. Taste, adjust seasonings if needed. Store for use in an air tight container in the refrigerator.