Black Kale Salad, Blue Cheese Dressing

Black Kale Salad, Blue Cheese Dressing

This tasty recipe was 'stolen with permission' from Executive Chef Salvatore Giuliano of Temet Grill at Temecula Creek Inn which is nestled in the heart of the Temecula Valley and Southern California's wine country. The restaurant serves Chef Giuliano’s 'wine country cuisine' which has a Mediterranean flair and includes seasonal produce and products from the region, amid a relaxed atmosphere, overlooking the lush golf course and the picturesque San Jacinto Mountains. Chef Sal has developed several dishes for the Grill, such as his “Pan Seared Halibut with Burnt Brown Butter Noisette, Crispy Seared Chicken Deglazed with Hot Cherry Pepper Jus” and “Colorado Rack of Lamb” which has received rave reviews with Temecula Creek Inn patrons.

The Temecula Creek resort consists of 27 holes of championship golf, a myriad of recreational activities, comfortable spacious guest rooms and a secluded location in the tranquil Temecula Valley – and of course the Temet Grill.
Prior to the golf course construction in 1990, the property was home to hundreds of grazing cattle. Today, the 350-acre resort continues to reflect the peaceful elegance of its natural surroundings, welcoming guests with beautifully-manicured landscaping including thousands of fragrant roses which line the winding resort entrance and towering sycamores, stone pines, eucalyptus, ash and California live oak trees.

About the chef: Chef Salvatore Giuliano has brought a new energy and excitement to Temecula Creek Inn. At the age of 14 he started to teach himself to cook and after years of working in family owned restaurants and learning from generations of culinary mentors, Sal has developed a love of country cuisine. His wine country meals have evolved from an appreciation of rustic country cooking, using bold flavors and creating satisfying portions. He strives to compliment local Temecula wines in his signature recipes.

Temecula Creek Inn
44501 Rainbow Canyon Road
Temecula, CA 92592
951 694 1000

Black Kale Salad with Maytag Blue Cheese Dressing is a seasonal item and is served at the Temet Grill for around $9.
This recipe makes 2-3 restaurant servings of Black Kale Salad. The recipe yields approximately 2 cups of the Maytag Blue Cheese Dressing which is enough for 8 – 12 restaurant servings.

Black Kale Salad with Fresh Made Maytag Blue Cheese Dressing Ingredients:
1 bunch of black kale from your local market
1 small red onion
½ of a red bell pepper
¼ cup of toasted sunflower seeds
½ cup of golden raisins
½ cup of fresh *Maytag Blue Cheese Dressing

*Maytag Blue Cheese Dressing:
1 Clove minced garlic
¼ tsp Dijon Mustard
White Pepper and Salt to Taste
1 oz of Red wine vinegar
¼ tsp Worcestershire sauce
½ cup of Sour Cream
1 and ½ Cup of Mayonnaise
¼ cup of Buttermilk
4 oz of Maytag Blue Cheese (crumbled)

Steal This Recipe® Step by Step Instructions for the Maytag Blue Cheese Dressing:
In a bowl whisk together the garlic, mustard, Worcestershire sauce and vinegar . 
Add the sour cream, mayonnaise, buttermilk and whisk the dressing until it is combined well. 
Fold in the blue cheese and chill the dressing. The dressing keeps covered in the fridge for 1 week.

Steal This Recipe® Step by Step Instructions for the Salad:
Wash the Kale, dry with paper towels and then slice thinly.
Thinly slice the red onion and submerge in a bowl of cold water for 5 minutes. 
In a large serving bowl, add the thinly sliced kale and red pepper (also thinly sliced), pepper, sunflower seeds, raisins, drained red onion and ½ cup of the Maytag Blue Cheese Dressing and toss until well coated with dressing.

Nutritional analysis for 1 serving of Black Kale Salad (without dressing).

Nutritional analysis for 1 serving of Blue Cheese Dressing - recipe makes 12 servings.

Nutritional information provided by www.foodcalc.com