The Chef is at the Falls Church Farmers Market Chef Series this morning
Mixed Kales, Roasted Vegetable Caesar Salad
As a seasonal special at the HILTON GARDEN INN FALLS CHURCH we will be featuring this hearty salad. Courtesy of Chef Scott Sunshine
Ingredients:
1 c Mixed Kales, cut into broad ribbons
¼ c ¼ cRoasted Root Vegetables
Caesar Dressing to taste
1 Egg
1 t Minced garlic, more to taste
1/4 tsp Ground white pepper
6 Anchovy fillets
1 tbsp Dijon Mustard
1/2 tsp Worcestershire sauce
3 tbsp. Grated Parmesan cheese
3/4 c Canola oil
3 tbsp. White vinegar
1/4 c freshly squeezed lemon juice
Break the egg into a food processor,. Add the garlic, pepper, anchovy fillets, Worcestershire, dijon and cheese, blend for 30 seconds. With the motor running, add oil in a slow, steady stream. It will begin to take on the appearance of a mayonnaise. Add the vinegar and lemon juice blend

and we have BREAKFAST until NOON