Prep 15 mins
Cook 0 mins
From Hell's Backbone Grill as printed in Delicious Magazine. “Salt Lake Magazine recognized this salad as one of the best in the state, and it’s easily our most requested recipe,” say Jen and Blake of Hell's Backbone Grill. “We top our salad with seasonal fruit from local orchards. As always, the freshest, locally grown, organic ingredients make a world of difference.” I substituted blueberries for strawberries and baby white turnips for jicama among several other small changes and revisions to the original recipe.
- 1⁄2 cup red wine vinegar
- 1⁄4 cup honey (or other sweetener of choice)
- 3⁄4 teaspoon ground star anise
- 1⁄4 teaspoon Dijon mustard
- 1 teaspoon chimayo red chili powder (I tried chipotle powder. New Mexico chili powder will work.)
- 1⁄4 teaspoon salt
- 2⁄3 cup grapeseed oil (subbed for canola oil)
- 3 -4 cups romaine lettuce hearts (torn into small pieces)
- 3 -4 cups garden spring greens (or heirloom lettuce)
- 1⁄2 cup baby turnips (sliced into matchstick-sized bits ) or 1⁄2 cup jicama (sliced into matchstick-sized bits )
- 1⁄2 cup toasted pepitas (hulled pumpkin seeds)
- 1⁄3 cup fresh corn (roasted fresh corn kernels were good in this salad!)
- 1⁄2 cup fresh strawberries, sliced (or other fresh berry in season)
- Combine all dressing ingredients except oil in a blender.
- With machine running, slowly drizzle in oil. Whirl a minute to combine. This dressing will keep for 10 days in the refrigerator.
- Plate the salad ingredients on individual salad plates in the order written above. Drizzle each with about 1 tablespoon dressing and serve.
I really enjoyed this salad. I did make a few changes. I was not able to get fresh strawberries, so used dried cranberries and also frozen corn. I halved the recipe and have a little dressing for later. Made for Veg. swap March 2013.