Dressings are only as good as what you drizzle them onto… which is why our team was so pumped to feature Ruffage: A Practical Guide to Vegetables in this edition of #SKCookbookClub.
The first cookbook by Abra Berens, she explains simple cooking preparations for every veggie under the sun. Her background as a chef and former farmer has influenced her passion for seasonal eating and cooking with locally sourced ingredients.
We love Berens’ no-fuss preparation of this salad, truly allowing the grilled greens to shine. Her recipe includes a homemade vinaigrette which we swapped out for our Golden Citrus Vinaigrette. Don’t worry, it has the same honey and apple cider vinegar notes she calls for, keeping the flavor in tact, but cutting down on dirty dishes. Win, win!
Charred Whole Romaine with our Golden Citrus Vinaigrette
Adapted from recipe on page 244 / Serves 4
1 head of romaine, cut into quarters with core intact, rinsed and dried
4 oz goat cheese
1 to 2 stalks rhubarb, shaved and submerged in acidulated water
1/4 cup apple cider vinegar
1/4 cup olive oil
3/4 cup Sir Kensington’s Golden Citrus Vinaigrette
- Grate the rhubarb on the small tooth side of a box grater and submerge in bath of apple cider vinegar cut with water. Let sit.
- Lightly drizzle the dried lettuce with olive oil and sprinkle with salt. Grill until the outside leaves are charred and the core is a bit tender.
- Drain the rhubarb, getting rid of acidulated water bath. Spoon the rhubarb shavings and goat cheese over the grilled lettuce.
- Drizzle the dressing overtop to serve.