We went to Mosaic for dinner last weekend, one of our favorite places. We both ordered salads…im not sure if it was because they sounded delicious or if it was really because we wanted to splurge on the unbelievable cookies they serve for dessert afterwards. Either way, Alan’s salad was specifically wonderful so I decided to try and recreate it for dinner tonight.
Here’s what you’ll need to do:
The restaurant serves Tuscan Kale for their green, which my local grocery store does not carry. Our regular organic kale was just fine to me though. Toast walnuts. Hard boil some eggs. Mix up a lemon vinaigrette (see below). Then get chopping and tossing-
To your chopped kale add:
- chopped cucumbers
- tomatoes (I used Cherry)
- carrots, shredded
- dried cranberries
- your toasted walnuts
- hard boiled egg
For the vinaigrette I mixed the following ingredients:
- 1/3 cup olive oil
- 1 tbsp chopped shallot
- 1 tbsp honey (you could use sugar to sweeten if you prefer)- I used a local made almond honey and it made all the difference!
- juice of 2 lemons and a bit of the zest
- 1 1/2 tsp dijon mustard
Not sure if he was just trying to please his pregnant wife who slaved in the kitchen after getting home from work, while holding our 1 year old…but he said my version of the salad was better than the restaurants. Ill take it!
Now if I could only re-create the cookies.