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.
