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Boston Bibb Salad with Warm Pepperoni Vinaigrette
2 heads hydroponic boston bibb lettuce
1/2 cup crumbled gorgonzola cheese
1/2 cup whole black olives
1/2 cup pepperoncini peppers
1/2 cup shaved or very thinly sliced red onion
- set aside in ice water
4 red radishes - shaved or very thinly sliced
- set aside in ice water
1/2 cup shaved or very thinly sliced fennel
- set aside in ice water
1/4 cup italian parsley leaves - set aside in ice water
1/4 cup hearts of frisee - set aside in ice water
Warm Pepperoni Vinaigrette
Ingredients:
1 cup ground or very finely chopped pepperoni
1 tbls minced garlic
1/4 cup finely diced white onion
1/4 cup finely diced sundried tomatoes
1/2 cup pomace olive oil
1 cup red wine vinegar
1/2 cup honey
1 tbls lemon zest
1 tbls orange zest
2 tbls chopped rosemary
To make the vinaigrette:
Place pepperoni in a pot on medium heat.
Lightly brown and then add garlic and onions.
Cook a few minutes until onions are translucent.
Add rest of ingredients and bring to a simmer.
Reserve warm until ready to serve.
To make the salad:
Quickly remove ingredients from ice water and pat dry with paper towel. Place ingredients into a bowl and lightly toss together. Arrange onto a plate or into a serving bowl and drizzle with warm dressing when ready to serve.
Finish with Cracked Black Pepper.
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Recipe by Chef Kenny J. Gilbert
