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Restaurants›Barrel + Rye›(b+r Salad) Recipe

(b+r Salad) Recipe

Inspired by Barrel + Rye

Time30m

Serves4

roasted red pepper, grilled corn, feta cheese, avocado, tortilla strips, over mixed greens tossed w/ cilantro vinaigrette.

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Ingredients

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Salad Base

6 cups mixed salad greens (spring mix or mesclun)

1 cup roasted red bell peppers (jarred or home-roasted), sliced into 1/2" strips

1 cup grilled corn kernels (from about 2 ears)

3 oz Feta cheese, crumbled

1 each ripe avocado, diced

1 cup tortilla strips (store-bought or homemade), crisp

Cilantro Vinaigrette

1 cup fresh cilantro leaves, packed (stems trimmed)

1 tbs extra-virgin olive oil

2 tbs fresh lime juice (about 1 large lime)

1 tsp white wine vinegar

1 tsp Honey

1/2 tsp minced garlic (about 1 small clove)

1/4 tsp Ground cumin

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1 tbs water (to thin, if needed)

Grilling / Finishing

2 each fresh corn on the cob (optional if not using kernels above), husked

1 tbs olive oil (for brushing corn and tortilla strips if making homemade)

1/4 tsp kosher salt (for corn)

Method

Grill Corn (if using fresh ears)

1

Preheat & prepare

Preheat grill to medium-high (about 400°F / 200°C). Brush each ear of corn lightly with olive oil and season with a pinch of kosher salt.

2

Place corn on grill and cook, turning occasionally, until charred in spots and kernels are tender, about 10–12 minutes total.

3

Remove from grill and let cool slightly. Using a sharp knife, cut the kernels off the cob into a bowl and set aside (you should have about 1 cup).

Cilantro Vinaigrette

4

In a blender or food processor add cilantro leaves, lime juice, white wine vinegar, honey, minced garlic, ground cumin, salt, and pepper.

5

With motor running, slowly drizzle in the extra-virgin olive oil until emulsified. If the dressing is too thick, add water, 1 tablespoon at a time, until it reaches a pourable vinaigrette consistency (about 1 tbsp typically).

6

Taste and adjust seasoning — add more salt, lime, or honey as desired. Transfer to a small jar and refrigerate until ready to toss (can be made up to 24 hours ahead).

Tortilla Strips (if making homemade)

7

Preheat oven to 375°F (190°C). Stack 4 small corn or flour tortillas, brush lightly with olive oil, and cut into thin strips (about 1/4" wide).

8

Spread strips in a single layer on a baking sheet, sprinkle with a pinch of salt, and bake until crisp and golden, about 8–10 minutes, tossing halfway. Cool completely.

Assemble Salad

9

In a large mixing bowl, add the mixed salad greens.

10

Add the roasted red pepper strips, grilled corn kernels, and about two-thirds of the crumbled feta (reserve the rest for garnish).

11

Pour about 3 tablespoons of the cilantro vinaigrette over the greens (start with less; you can add more to taste) and gently toss until everything is evenly coated. Use tongs or salad servers and toss lightly to avoid tearing the greens and avocado.

12

Gently fold in the diced avocado so it remains in chunks.

13

Transfer the tossed salad to a serving platter or divide among 4 plates.

14

Sprinkle remaining feta over the top and scatter the tortilla strips just before serving so they stay crisp.

15

Optionally garnish with a few extra cilantro leaves and an additional lime wedge per serving.