North Italia’s Seasonal Vegetable Salad and Saluti
Seasonal Vegetable Salad
grilled asparagus, avocado, broccolini, sweet corn, heirloom cherry tomato, farro, goat cheese, pistachio, Italian herb vinaigrette
1. Place the romaine lettuce (2 oz), shredded kale (1 oz), heirloom cherry tomatoes (1 1/2 oz, halved), roasted corn (1 1/2 oz), grilled broccolini (1 1/2 oz), grilled asparagus (1 1/2 oz), farro (1 oz) and kosher salt (1 pinch) into a mixing bowl.
2. Add herb avocado dressing into bowl. Toss gently.
3. Place on serving dish and top with dressed avocado pieces (1/4 each, cut into 5 pieces
3. Garnish the salad evenly with goat cheese (1 1/2 oz), pistachios (1 TBSP, roasted and salted, rough chopped), golden raisins (1 TBSP) and herb mix (1/2 tsp)
Clyde May’s bourbon, Fiorente, pomegranate, lemon, mint
¾ oz Pomegranate Syrup
¾ oz Lemon Juice
¾ oz Fiorente
2 oz Clyde May’s Bourbon
Ice to fill, hard shake and strain over large ice cube.
Copyright 2022 WBRC. All rights reserved.