Spa Salad

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CHEF JASON KNAPP

SYSCO CORPORATE

SERVES 1

 

INGREDIENTS:

½ cup Path of Life 5-Grain Blend

¼ cup Sysco Classic canned chickpeas, drained and rinsed

4 Sysco Natural asparagus spears, trimmed of woody ends

2 Tbsp. Arrezzio Imperial olive oil Kosher salt and freshly ground

black pepper to taste

1 cup Imperial Fresh spring mix

1 cup Imperial Fresh kale

3 oz. Sysco Imperial blackberries

3 oz. Imperial Fresh strawberries, quartered

¼ cup Casa Solana Imperial diced avocado

2 oz. Sysco Imperial Blood Orange Shallot Vinaigrette

 

DIRECTIONS:

Bring a pot of salted water to a boil. Blanch the 5-Grain Blend in the boiling water for 2 minutes; then shock in ice water.

Spread the chickpeas on a sheet pan in the refrigerator to dry out. Once dry, deep-fry them at 350 degrees until browned and crunchy, about 3 minutes. Drain them on paper towels and season with salt to taste.

Preheat a charbroiler. Blanch and shock the asparagus using the same technique. Once shocked and dried, brush with oil, season with salt and pepper and place on the charbroiler. Grill for 2 minutes, turn the asparagus and grill for 1 minute longer. Remove and slice into pieces.

In a large bowl, combine the spring mix and kale. Arrange the berries, asparagus pieces, cooked grains and diced avocado on top of the salad greens. Drizzle with the vinaigrette and serve.