We’ve kept coming back to the Chop House for the salads, especially the signature salad, which I love so much I miss it during the week and had to try to recreate it.
I’m convinced my family loves kale salad because I have cracked the code on how to make kale into a crave- and inhale-worthy food.
If you’ve been wondering what happened to this blog and why I haven’t posted in almost a year, the following anecdote might help explain: The
Going for a fall theme, I messed around with several vinaigrette ideas before coming up with this tangy, sweet, garlicky maple combo. It pairs deliciously with salty feta cheese and crunchy honey crisp apples.
I needed salads — vegetables mixed with things — that keep. I need things I can just spoon into a container, because during that time in my morning, I can’t really be expected to think, create, and assemble.
I’ve made this salad a zillion times because it’s really something special. (It better be; it’s $18 at the restaurant.) With its tangy, oregano-y dressing, it tastes like an Italian sub sandwich in a bowl.