The Hungry Peach Chop Salad with Honey Lemon Vinaigrette

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.                       

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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