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Seasonal Recipe

Name: Harry's American Bar & Grills Seasonal Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 6 cups mixed salad greens; 1 cup seasonal fruit (sliced — e.g., apples, pears, stone fruit, or berries); 1 cup seasonal vegetable (thinly sliced — e.g., radish, cucumber, roasted squash); 0.25 cup fresh herbs (torn — e.g., basil, mint, or parsley); 0.5 cup toasted nuts or seeds (e.g., walnuts, pecans, pumpkin seeds); 0.5 cup crumbled cheese (optional — e.g., feta, goat cheese, or aged cheddar); 12 oz protein choice (grilled chicken, seared salmon, roasted beets, or marinated tofu); 0.25 cup extra-virgin olive oil; 2 tbs acid (choose one: balsamic vinegar, apple cider vinegar, citrus juice); 1 tsp honey or maple syrup; 0.5 tsp Dijon mustard; 0.5 tsp salt; 0.25 tsp black pepper (freshly ground); 1 tsp optional aromatics (minced shallot or garlic); 0.25 cup microgreens or baby herbs (for garnish); 0.25 tsp finishing salt or flaky sea salt; 0.25 tsp freshly cracked black pepper

Inspired by Harry's American Bar & Grill

Time30m

Serves4

Seasonal flavors, ask server

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Ingredients

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Seasonal Salad Base

6 cups mixed salad greens

1 cup seasonal fruit (sliced — e.g., apples, pears, stone fruit, or berries)

1 cup seasonal vegetable (thinly sliced — e.g., radish, cucumber, roasted squash)

1/4 cup fresh herbs (torn — e.g., basil, mint, or parsley)

1/2 cup toasted nuts or seeds (e.g., walnuts, pecans, pumpkin seeds)

1/2 cup crumbled cheese (optional — e.g., feta, goat cheese, or aged cheddar)

Seasonal Protein (optional)

12 oz protein choice (grilled chicken, seared salmon, roasted beets, or marinated tofu)

Seasonal Vinaigrette

1/4 cup extra-virgin olive oil

2 tbs acid (choose one: balsamic vinegar, apple cider vinegar, citrus juice)

1 tsp honey or maple syrup

1/2 tsp Dijon mustard

1/2 tsp Celtic sea salt

1/4 tsp black pepper (freshly ground)

1 tsp optional aromatics (minced shallot or garlic)

Finishing

1/4 cup microgreens or baby herbs (for garnish)

1/4 tsp finishing salt or flaky sea salt

1/4 tsp freshly cracked black pepper

Method

Seasonal Salad Base

Wash and spin-dry the mixed salad greens; place them in a large bowl and gently toss to aerate.

Prepare the seasonal fruit: wash, core/stone and thinly slice fruit as appropriate. Add to a medium bowl and toss lightly to prevent bruising.

Prepare the seasonal vegetable: trim and thinly slice or roast if using squash or root vegetables. If roasting (see notes below), roast at 400°F/200°C with a drizzle of oil and a pinch of salt for 20–30 minutes until tender, then cool slightly before adding.

Tear fresh herbs and add to the salad greens. Reserve delicate herbs to finish on top if desired.

Add toasted nuts or seeds and crumbled cheese to the salad bowl, keeping a small handful of each aside for garnish if you like.

Seasonal Protein (optional)

Grilled Chicken

If using grilled chicken: season 12 oz chicken breast with salt and pepper, grill or pan-sear over medium-high heat 6–8 minutes per side until internal temperature reaches 165°F (74°C). Let rest 5 minutes and slice thinly.

Seared Salmon

If using salmon: pat 12 oz fillet dry, season with salt and pepper. Sear skin-side down in a hot oiled pan for 3–4 minutes, flip and cook 2–4 minutes more to desired doneness. Rest and flake into large pieces.

Roasted Beets

If using roasted beets: scrub, wrap in foil with a drizzle of oil and roast at 400°F/200°C for 45–60 minutes until tender; peel and slice before adding to salad.

If using marinated tofu: press 12 oz tofu, slice and pan-fry 3–4 minutes per side in oil until golden; optionally toss with a light soy or citrus marinade before serving.

Seasonal Vinaigrette

Make the vinaigrette: in a small jar or bowl combine 2 tablespoons of your chosen acid (balsamic, apple cider vinegar, or citrus juice), 1 teaspoon honey or maple syrup, 1/2 teaspoon Dijon mustard, 1 teaspoon minced shallot or garlic (if using), 1/2 teaspoon salt and 1/4 teaspoon pepper. Whisk while streaming in 1/4 cup extra-virgin olive oil until emulsified. Taste and adjust seasoning or acidity.

If using citrus juice as the acid, consider adding 1 teaspoon extra oil or 1/2 teaspoon mustard for a smoother emulsion.

Assembly and Finishing

Just before serving, drizzle about half the vinaigrette over the salad greens and gently toss to coat. Add seasonal fruit, vegetables, protein (if using), most of the reserved nuts/seeds and cheese, and toss again gently. Add more vinaigrette to taste — aim for a light coating, not drenched.

Plate the salad on individual plates or a shared platter. Sprinkle the reserved toasted nuts/seeds, crumbled cheese, microgreens or baby herbs on top. Finish with a light sprinkle of flaky finishing salt and freshly cracked black pepper.

Serve immediately so greens remain crisp. Offer any extra vinaigrette on the side.