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The Hungry Peach Chop Salad with Honey Lemon Vinaigrette

Picture
Photo by John Haigwood, Haigwood Studios
Recipe by Suzanne Vizethann and Conor Hubbard, Chefs/Owners, 
The Hungry Peach

Yield: 1 serving

2            cups chopped romaine
¼          cup red cabbage
2            slices cooked bacon
¼          cup sliced radishes
1/2         cup thinly sliced and quartered watermelon radishes 
               (cut rings with mandolin if possible)
½          cup roasted and diced chicken breast
½          cup halved grape tomatoes
½          cup Honey Lemon Vinaigrette (recipe included)
Place salad ingredients together and gently toss with dressing. The Hungry Peach serves this signature salad with Parmesan crisps.                       



Honey Lemon Vinaigrette

10            basil leaves, torn
½            cup cider vinegar
½            cup lemon juice
½            cup honey
3            cups salad oil
salt and pepper to taste

For the Honey Lemon Vinaigrette
Blend together basil, vinegar and lemon juice. Pour into a bowl, add honey and slowly incorporate oil. Season with salt and pepper. Leftover dressing can be refrigerated for several weeks.

Recommended Wine Pairing: Alsace Pinot Blanc


The Hungry Peach
351 Peachtree Hills Ave.
404/816-9009
thehungrypeach.com

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