Winter Salad Recipe
This season’s blend of greens we are naming “café greens” in anticipation of our new restaurant in development, that this will be the new house salad for. A fresh mix of carrot, radicchio, kale, romaine and red leaf lettuces with hard-boiled hens egg, roasted pancetta (Italian bacon), homemade cornbread croutons and sweet mustard dressing.
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Ingredients
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Salad Ingredients
Method
Salad Preparation
- 1
Prepare the Greens
In a large bowl, combine the carrot, radicchio, kale, romaine, and red leaf lettuce. Toss gently to mix.
- 2
Cook the Pancetta
In a skillet over medium heat, cook the pancetta slices until crispy. Remove from heat and let cool slightly, then chop into bite-sized pieces.
- 3
Make the Dressing
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
- 4
Assemble the Salad
Add the chopped pancetta, hard-boiled eggs (sliced), and cornbread croutons to the greens. Drizzle the dressing over the salad and toss gently to combine.
- 5
Serve
Divide the salad among serving plates and enjoy your Winter Salad!