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Greyhawk Salad




Source of Recipe


Jeff Storez, executive chef, Greyhawk Golf Club, Scottsdale, Ariz


List of Ingredients




1 cup spring mix lettuce

1 cup Romaine lettuce, chopped

1/3 cup carrots, julienne cut

3 ounces angel hair pasta, cooked

1 cup tortilla chips

1 cup cooked chicken breast, sliced

1 1/2 ounces Cilantro-Lime Dressing

2 tablespoons Thai Peanut Sauce



Recipe



In a large bowl combine both lettuces, only 1/4 cup carrots, pasta, tortilla chips, chicken and Cilantro-Lime Dressing (to taste). Toss well to mix. Place into a large salad bowl or dinner plate, and add remaining carrots. Drizzle Thai Peanut sauce (to taste) over the salad and serve. Makes one hearty serving.

Cilantro-Lime Dressing

1 egg yolk

1 tablespoon Dijon mustard

1/4 cup candied ginger in syrup

1/4 cup honey

1 cup Canola oil

1/4 cider vinegar

1/3 cup lime juice

1/4 bunch cilantro, chopped

Beat yolk and mustard in a bowl and whisk for 3 minutes. Set aside. In a blender, add ginger and honey; blend until smooth. Add yolk mixture to blender. Turn blender to medium speed and slowly add oil. Add vinegar, lime juice and cilantro in the same manner.

Thai-Peanut Sauce

1 tablespoon sesame oil

2 garlic cloves, minced

1 shallot, minced

3 green onions, chopped

1/4 cup cilantro, chopped

1/2 jalapeno pepper, seeds removed and minced

3/4 cup Thai marinade

3/4 cup red wine demi-glace

1 1/2 cup chicken stock

2 cups heavy cream

1 pound creamy peanut butter

3/4 cup rice wine vinegar

In a saucepot over medium heat, add sesame oil, garlic, shallots, onions, cilantro, and jalapeno. Cook until soft, about 3 minutes. Add Thai marinade, demi-glace and stock. Reduce to half volume. Add cream, reduce to half volume again. Remove from heat and whip in peanut butter and vinegar. Pour into blender and blend on low puree.

Note: Dressing and sauce can be refrigerated for future use.