Michigan Salad Recipe

Prepare lettuce

Wash romaine thoroughly, spin or pat dry, then chop or tear into bite-size pieces. Place in a large salad bowl and keep chilled until assembly.

Prepare chicken

If not already grilled, season 2 chicken breasts with salt and pepper and grill over medium-high heat 6–7 minutes per side (internal temp 165°F / 74°C). Let rest 5 minutes, then slice thinly across the grain.

Crisp bacon

Cook bacon in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Drain on paper towels and crumble when cool. (Alternatively bake at 400°F/200°C for 15–18 minutes on a sheet.)

Optional components

If using nuts, toast in a dry skillet over medium heat 3–4 minutes until fragrant, shaking the pan so they don’t burn. Thinly slice a small amount of red onion if using.

Assemble salad

Add sliced grilled chicken, dried cherries, crumbled bleu cheese, crumbled bacon, and optional red onion and toasted nuts to the bowl with romaine. Toss gently after dressing is added (see dressing directions).

Place raspberries, red wine vinegar, honey, Dijon mustard, salt, and pepper in a blender or food processor. Whirl until smooth.

With the motor running, stream in the olive oil to emulsify the dressing. If too thick, add warm water 1 tablespoon at a time to reach a pourable consistency (about 1–2 tablespoons). Taste and adjust seasoning with additional salt or honey as needed.

Strain the vinaigrette through a fine-mesh sieve into a bowl if you prefer a seedless dressing, pressing solids to extract as much liquid as possible. Refrigerate until ready to use; shake or whisk before serving.

Warm the dinner rolls in a 350°F (175°C) oven for 6–8 minutes or until heated through. Brush with softened butter just before serving.

Just before serving, drizzle 3–4 tablespoons of raspberry vinaigrette over the salad (or to taste) and toss gently to coat evenly. Arrange on individual plates or serve family-style and pass additional dressing on the side.

Divide into 4 servings, placing a warmed buttered dinner roll alongside each portion. Garnish with an extra sprinkle of bleu cheese and a few whole dried cherries if desired.