Kale Salad

Added by: Grouse Mountain Grill

Ramp Green Goddess Dressing
Basil -1 cup (chopped)
Ramps – 1 cup (chopped)
Scallions – ½ cup (chopped)
Parsley - 1 cup (chopped)
Mayo – 1 cup
Crème Fraiche – 1 cup
1 Lemon - zested and juiced
Salt and Pepper
1. Add all herbs and half of mayo to blender and blend until smooth.
2. Fold in remaining ingredients and season with salt and pepper.

Kale Salad:
Chopped Dinosauer Kale
Dry toasted pine nuts
Shaved or grated Manchego cheese
Warm cooked egg- soft boil an egg in the shell for 5 minutes. Chill down immediately in an ice bath. When completely cold, peel carefully. Dredge the egg in flour, egg and finally panko bread crumbs. Fry in hot oil to brown. Make sure the oil is hot so just the outside cooks without overcooking the yolk. (poached or fried works if you don’t want to go to the trouble of bread crumb fried egg). Prepare one egg per salad.

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