Redirecting to New Eckert's Blog

Our blog has moved and you should be redirected shortly.

Please update your bookmarks.

If you are not redirected, follow this link:

     COOKING CLASSES               KIDS CLASSES               WINE CLASSES               PRIVATE EVENTS                 CONTACT US

Stay Connected with Eckert's Country Store & Farms

Pin It

Friday, June 20, 2014

Kale and Leafy Greens Salad with Garlic Homegrown Garlic Vinaigrette

I have been enjoying homegrown season to the fullest this week! Tonite, our family of four celebrated a low-key Father’s day at home with bone-in ribeyes from our friend who raises our beef, Jack McCormick of Ellis Grove. Jack provides us with steers for our meat department and he produces beautifully marbled beef. The steaks were amazing but I think they were even better because of our buffet of homegrown veggies! In addition to grilled beets, potatoes and onions and the last of the season asparagus, we made a fresh garlic dressing for a greens salad.

A few years ago, Chris and I took a couples cooking class at the Kitchen Conservatory in Clayton MO. We especially enjoyed the recipe for fresh garlic dressing. I have modified the recipe a bit to use honey instead of sugar and to let the fresh farm garlic really shine. I hope you will give it a try. Freshly-harvested garlic is very mild and roasting it mellows it even further. The result is a savory dressing with a hint of sweetness. I guarantee it will become your favorite balsamic dressing of the season!

 I hope you had a great Father’s Day weekend too! Eat well this summer, Angie

For dressing:
2 heads of Eckert’s Homegrown Garlic
½ cup plus 2 Tbs. olive oil
1/8 cup fresh parsley leaves
1/3 cup balsamic vinegar
1 tsp Eckert’s Pure Honey
½ tsp Kosher salt
¼ tsp fresh cracked pepper
2 Tbs water

For salad:
5 cups of mixed greens and Eckert’s Homegrown Kale
1 cup of Eckert’s Homegrown Sungold Cherry Tomatoes, halved
2 oz goat cheese
Fresh cracked pepper to taste

Preheat oven to 450 degrees. Cut tops of garlic heads off (remove about 1/4 “ of papery tops). Place heads in an oven safe dish. Drizzle 2 Tbs olive oil over heads. Cover with foil and bake for 45 minutes. Remove garlic from oven, remove foil and allow heads to cool for 15 minutes.

Squeeze cloves out of papery heads into a blender or food processor. Process or blend roasted garlic, parsley, and vinegar. Drizzle in oil. Then add honey, salt, pepper and water until well incorporated.

Arrange greens in a medium bowl. Top with tomatoes and drizzle with dressing. Top with goat cheese crumbles and fresh cracked pepper. Serve immediately.

No comments: