From: Chef Todd Downs. Yield: 4 servings. Each salad is served with a 4-oz. grilled chicken breast. 8 Idaho yellow fingerling potatoes, blanched until tender 4 baby red beets, tops removed 4 baby golden beets, tops removed ½ cup extra virgin olive oil 2 Roma tomatoes, cored, split lengthwise 1 red onion, cut into 4 slices, grilled 2 oz. baby greens to taste, salt and pepper Dressing: ½ lemon, seeded, roasted slowly at 300°F, tender, cooled 2 Tbsp. Dijon mustard ½ cup extra ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.