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Recipes from Chef Sarah McDonnell

Published  January 29, 2015 11:28am CST
Entertainment
FOX 32 Chicago

Chef Sarah McDonnell of  Four Corners Taverns Group joined us on FOX 32 News at Noon to show us how to spruce up your salads so you can stick to your resolutions of leading a healthier lifestyle.

MAPLE BOURBON VINIAGRETTE

Ingredients

  • 4 Oz Makers Mark, flamed
  • 4 Oz Apple cider vinegar
  • 1 Cup Maple syrup
  • 1 Oz Shallot
  • ½ Tsp Salt
  • 1/2 tsp Fresh cracked black pepper
  • 1 Tsp Dijon
  • 2 ½ Cup Olive oil

Prep Work

Mix everything in blender except oil until shallot is minced, slowly add oil

KALE SALAD PLATING

Ingredients

  • .5 Cup Radicchio, julienned
  • 1 Cup Kale, julienned
  • .5 Cup Crutons
  • .25 Cup orange segments
  • .25 Cup Hidden Springs Feta cheese
  • 2 Oz Maple-bourbon vinaigrette
  • 1 Pinch Salt
  • 5 Cracks pepper

Assembly Procedure

Combine all ingredients, plate as instructed.