Ingredients / Components for the Salad
- 1.5 Cups Bone - In Ham from Stemmler’s
(possibly leftover from Easter/cut into cubes)
- 1 Smoked Turkey Drumstick from Stemmler’s
(Shredded) or any leftover from Easter
- 2 Pieces Smoked Pork Jowl Bacon from Stemmler’s
(Cooked & Chopped)
- 1 Cup Baby Spinach
- 1 Cup Chopped Kale
- 1 Medium Red Onion (pickled)
- 1 English Cucumber (peeled in ribbons)
- 1 Can Garbanzo Beans (chickpeas; drained and rinsed)
**Can Use Soy Beans, Pine Nuts or any other nuts if desired*
- 1 Pint Coloured Grape Tomatoes
- 1 Avocado (Chopped)
- 1 Lemon (Juiced)
- 1 Cup Quinoa
- 1.5 Cups Low Sodium Chicken Stock
(available at Stemmler’s)
- 1 Cup Shredded Cheese
(Local St. Clements Goats Cheddar from Stemmler’s)
- 3 Eggs (Hard Boiled & Peeled)
- ½ Cup red Wine
- ½ Cup Red WIne VInegar
- 1 Sprig Fresh Thyme
- 1 Bay Leaf
- 1 Tbsp Coconut Oil or Extra Virgin Olive Oil
- Salt & Pepper plus 1 Tbsp of your Favourite Dried Seasoning
Ingredients for the Vinaigrette
- ¼ Cup Olive Oil
- ¼ Cup Maple Syrup
- ¼ Cup White Balsamic or you can
sub Apple Cider Vinegar
- 2 Tsp Grainy Mustard
- Pinch Salt
Quick Pickled Onions
- 1 Med.Red Onion (Thin Slices)
- ½ Cup Apple Cider VInegar
- 1 Tbsp Brown or Cane Sugar
- 1 ½ Tsp Kosher/Sea Salt
- 1 Cup Water
1. To prep ahead of time, start the Quick Pickled Onions by mixing the vinegar, sugar, salt and water together in a bowl until everything has dissolved. Place the sliced onions in a jar and pour in the liquid so it totally covers them. Seal it tightly then set aside on the counter for at least an hour.
2. Toss your drained and rinsed chickpeas in 1 tbsp of oil and seasoning and place on a parchment lined baking tray. Bake at 375F approximately 30-40 minutes, occasionally stirring them around so they crisp up evenly. Remove from oven and set aside.
3. Hard boil your eggs and peel off the shell. Rinse then place in a small bowl. Add the red wine, red wine vinegar and the bay leaf to fully cover the eggs. Place in fridge for 1 to 2 hours turning occasionally. You want the liquid to infuse and colour the egg evenly.
4. For the vinaigrette, add the last four ingredients of the recipe together in a bowl and slowly whisk in the oil to emulsify. Set aside in the fridge until ready to serve.
5. Cook the quinoa in the chicken stock according to the instructions on the package. Set aside.
6. Chop the kale (or you can purchase it chopped in bags) and place in a bowl. Add a tsp of the oil, salt and a squeeze of lemon then begin to “massage” these ingredients into the kale for about 30 seconds. It helps to take away the bitterness and breaks down the toughness of the raw kale. It also tenderizes it. Place in fridge until you're ready to use it.
7. Drizzle the sliced avocado with lemon juice. It prevents it from turning brown. Slice the eggs as well into small wheels to showcase the colour of incorporated wine. Now, begin to assemble your salad, placing all the items however you want for a beautiful presentation of colours. Enjoy.
For more information on Chef Scott Yates please visit : chefscottycooks.com