The Salad Board 1

Gourmet homemade dressings and a novel presentation will make these bistro-style salads a menu star.

Prep time: 5 min
Makes: 6 cups (1.5 L) dressing
Cook time: 0 min

Nutritional Information

*Some ingredients used in the analysis do not provide potassium information, so the potassium mg per serving may be undervalued.

Ingredients

1 cup / 250 g Burnbrae Farms Liquid Whole Egg, well shaken: Burnbrae Farms Liquid Whole Egg, well shaken
1/4 cup / 60 mL Dijon mustard: Dijon mustard
2 cloves garlic, minced: cloves garlic, minced
2 tsp / 10 mL salt: salt
1/2 tsp / 2 mL ground white pepper: ground white pepper
4 cups / 1 L neutral flavoured oil such as grapeseed, safflower or canola: neutral flavoured oil such as grapeseed, safflower or canola

Directions

Basic Dressing: Blend egg, mustard, garlic, salt and pepper in a high-powered blender until smooth. With motor running on lowest setting, very gradually drizzle in oil until thick.
Once uniform, blend in Dressing Add-Ins (see below) for 30 seconds on low speed until smooth. Makes about 6 cups (1.5 mL). Reserve in refrigerator for up to 4 days.
Salad Board: Use suggested Salad Combinations (see below) as a guide, arranging greens first and suggested toppings decoratively on top. Drizzle with dressing or serve on the side.

	Dressing Add-Ins	Salad Combinations
Summery Cobb	• 2 tbsp (30 mL) each chopped chives, parsley and dill • 1/4 cup (50 mL) buttermilk • 2 tbsp (30 mL) each white wine vinegar and lemon juice	• Iceberg or mixed greens • Cubed grilled or breaded chicken breast • Sliced avocado, grape tomatoes, sliced radishes, shredded red cabbage • Burnbrae Farms Hard Cooked Eggs, quartered • Aged Cheddar and fresh herbs
Steak & Egg	• 3 oz (90 g) crumbled blue cheese • 1/2 cup (125 mL) red wine vinegar • 1/4 cup (50 mL) chopped green onion • 1 tbsp (15 mL) granulated sugar	• Baby kale or hearty mixed greens • Sliced grilled steak • Grilled portobello mushrooms slices • Grape tomatoes, sliced red onion, croutons • Burnbrae Farms Hard Cooked Eggs, chopped • Crumbled blue cheese
Loaded Chicken Caesar	• 4 cloves garlic, minced (*add during first blending) • 1/2 cup (125 mL) grated Parmesan cheese • 1/4 cup (50 mL) each red wine vinegar and lemon juice • 2 tbsp (30 mL) each anchovy paste and Worcestershire sauce	• Romaine lettuce • Sliced grilled chicken breast • Halved grape tomatoes, crumbled bacon and garlic croutons • Burnbrae Farms Hard Cooked Eggs, grated • Shaved Parmesan cheese
Canadian Niçoise	• 2 tbsp (30 mL) each chopped chives, parsley and tarragon • 3 tbsp (45 mL) each white wine vinegar and lemon juice • 2 tbsp (30 mL) each drained capers and honey	• Mixed baby greens or spinach • Flaked grilled trout or sliced, grilled chicken • Blanched green beans, blanched baby potatoes, grape tomatoes, sliced red onion • Burnbrae Farms Hard Cooked Eggs, quartered • Pitted black olives

Tips

Adjust portions and board size as needed to make salads that serve 1 or 2 or create large family-style salads.
For an authentic-style Caesar, toss greens with dressing before assembling and layering with remaining salad ingredients.
Use freshly opened liquid eggs for the longest dressing shelf life.