Thanksgiving Recipe Contest

Thanks to everyone who submitted recipes for our Thanksgiving Holiday Recipe Contest! We had some good entries, but this one we found to be very creative and delicious! Thanks to Steven Farley, the executive chef at Artisan’s Brewery and Grill in Tom’s River for sending it in. As promised, Stephen will be recipient of The American Craft Beer Cookbook! Cheers and happy cooking, everyone!!

Baby Kale Salad with Etienne Dupont Cidre Vinaigrette

For the Vinaigrette:
1 750ml bottle Etienne Dupont Cidre Bouche Brut
3 large shallots, chopped
3 tablespoons Dijon mustard
1/3 cup honey
2 cups extra virgin olive oil
2 1/2 cups cider vinegar
2 tsp kosher salt
freshly ground black pepper

In a saucepan, drain a bottle of Dupont Cidre and bring to a boil. Reduce until it has a caramel like color, but looser consistency (approximately 7-8 minutes). Set aside to cool.

In a blender, add the shallots, Dijon, honey and cooled cidre reduction. On low speed, blend together. On medium speed, start drizzling in the olive oil. When all of the oil has emulsified, add the vinegar, salt and pepper. Check for seasoning. Set aside.

For the Salad:
8 oz baby kale, washed and dried (no water)
1 oz pomegranate seeds
1/2 bunch breakfast radishes, quartered
2 Anjou pears, peeled, cored and sliced
1 oz shelled salted pistachios

In a large bowl, add the cleaned and dried kale. Drizzle with a drop or two of extra virgin olive oil and salt. Add the pomegranate seeds, radish, pistachio and pears. Toss to combine. Add approximately two ounces of vinaigrette so as to not overdress the salad. Serve on a platter.

This recipe makes enough dressing to have for many salads. The musty, barnyardy beautiful essence of the cider is not lost during reducing, and comes through in the vinaigrette. Please make sure there is copious amounts of Dupont cidre to enjoy with the salad and throughout your Thanksgiving meal.


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