GOLDEN VALLEY, Minn. — Kowalski’s Culinary Director Rachael Perron joins us to share her newest recipes and the fresh salad dressings she recently created, available exclusively at Kowalski’s.
ITALIAN STEAKHOUSE COBB SALAD INGREDIENTS:
- 1 head romaine lettuce, washed in ice-cold water, chopped and spun thoroughly dry
- Kowalski’s Fresh Steakhouse Blue Dressing, to taste
- 4 Prosciutto Crisps, crumbled
- ½ cup marinated artichoke hearts (from the Olive Bar), drained and quartered
- ¼ cup crumbled Gorgonzola cheese
- ¼ red onion, thinly sliced vertically
- ¼ cup pitted olives (your choice), cut in half lengthwise
- ¼ cup sliced pepperoncini peppers
- 3 hardboiled eggs, quartered
- 8 grape tomatoes, cut in half lengthwise
- 2 tbsp. pine nuts, lightly toasted
- Freshly ground Kowalski’s Black Peppercorns, to taste
ITALIAN STEAKHOUSE COBB SALAD PROCESS
- In a large mixing bowl, toss romaine generously with dressing.
- Arrange on a serving platter.
- Top with remaining ingredients in stripes or wedges.
- Drizzle with extra dressing or serve on the side.
- Serve with pepper at the table for seasoning.
*Serves 4.
SICILIAN CHOPPED SALAD INGREDIENTS:
- 2 heads romaine lettuce, finely chopped, washed in ice-cold water, and spun thoroughly dry
- 4 oz. radicchio, finely shredded, washed and spun thoroughly dry
- Kowalski’s Fresh Sicilian Basil Dressing, to taste
- 4 oz. hard salami, finely diced
- 4 oz. provolone cheese, finely diced
- 4 oz. grape tomatoes, washed
- 3 oz. Kalamata olives
- 3 oz. garbanzo beans, rinsed and drained
- 3 oz. artichoke hearts, drained and sliced
- 2 oz. red onion, thinly sliced vertically
- 2 oz. pine nuts, lightly toasted (optional)
- Fresh basil, cut into ribbons, to taste
- Freshly ground Kowalski’s Black Peppercorns, to taste
SICILIAN CHOPPED SALAD PROCESS:
- In a large mixing bowl, toss romaine and radicchio generously with dressing.
- Add next 7 ingredients (through onion); toss.
- Add additional dressing to taste; toss again.
- Arrange salad on a serving platter.
- Sprinkle with pine nuts and basil.
- Drizzle with extra dressing or serve on the side.
- Serve with pepper at the table for seasoning.
*Serves 8.