Thanksgiving salads from Thirsty Lion - FOX 10 News | myfoxphoenix.com

Thanksgiving salads from Thirsty Lion

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Chef Kody Harris from the Thirsty Lion shows us how to make Smoked Chicken Waldorf Salad and Tuscan Kale Salad.

Smoked Chicken Waldorf Salad

Ingredients

 

Amount

 

Unit

 

Inv / Rec

Salad, House Mix

 

5

 

wz

 

R

Chicken, Smoked, Sliced 1/8" Thick

 

3

 

wz

 

I

Apple, Cubed  - 3/8" X 3/8"

 

3

 

wz

 

I

Celery -  Sliced 1/8", Bias Cut

 

1

 

wz

 

I

Walnuts, Candied

 

1

 

wz

 

R

Cranberries, Dried

 

1/2

 

wz

 

I

Dressing, Waldorf

 

2

 

fz

 

R

Walnuts, Candied

 

1/4

 

wz

 

R

Cranberries, Dried

 

1/2

 

wz

 

I

Cheese, Goat, Crumbled

 

1

 

wz

 

I

 

 

 

 

 

 

 

Garnish

 

 

 

 

 

 

Apple, Sliced – 1/16" (1 wz)

 

3

 

slices

 

I

 

 

 

 

 

 

 

Procedure

 

1          

Place salad mix, chicken, cubed apple, celery, 1 wz. candied walnuts, 1/2 wz dried cranberries in mixing bowl.  Add Waldorf dressing and toss.

  &  Ensure all ingredients are evenly coated

&  Dice apples to order to avoid browning

2          

Arrange salad onto the center of a chilled 9" salad bowl, emphasizing height for presentation.

3          

Add remaining portions of candied walnuts and dried cranberries. Evenly spread over the top of the salad.

4          

Crumble goat cheese over salad.

5          

Garnish with 1 wz of sliced apple cut to order.  Fan to a quarter round at top of salad.

Tuscan Kale Salad

Ingredients

 

Amount

 

Unit

 

Inv / Rec

Kale, Tuscan, Leaves, Ribbon Cut – 3/8"

 

2 1/2

 

wz

 

I

Lemon Shallot Vinaigrette

 

1

 

fz

 

R

Almonds, Toasted, Rough Chop

 

1/2

 

wz

 

I

Currants, Zante, Macerated

 

1/2

 

wz

 

R

Cheese, Asiago, Micro-Planed

 

1/4

 

wz

 

I

 

 

 

 

 

 

 

Garnish

 

 

 

 

 

 

Cheese, Asiago, Micro-Planed

 

1/8

 

wz

 

I

 

 

 

 

 

 

 

Procedure

NOTE: Kale must be "Tuscan" variety.  NOT SUBSTITUTIONS.

NOTE 2:  Cut vein from leaves, then julienne in 3" lengths vertically on the leaves.   NO LONG STRANDS

NOTE 3:  Stir lemon vinaigrette for every order.  Do not use if day old.

 

1               

Place cleaned, dried kale leaf ribbons into a mixing bowl.

2                      

Add Lemon vinaigrette.  Toss.

3                      

Add almonds and currants.  Toss.

4                      

Add micro-planed asiago cheese.  Toss until coated.

5                      

Place salad on the center of a 9" round chilled plate.  Mounded high for presentation.

6                    

 

Garnish with additional micro-planed asiago cheese.

 

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