Sep 23, 2013 4:00 PM by Chef Russell Michel, Westin La Paloma Resort and Spa

Arugula and Kale Salad

Arugula and Kale Salad

3 each Jumbo shrimp
1 tbls Olive oil
¼ clove Sliced garlic
1 tbls White wine
7 each Heirloom cherry tomatoes, cut in half
2 oz Polenta croutons, firm polenta, cut into cubes and fried
½ each Orange, sectioned
1.5 oz Kale, shredded
1 oz Arugula
2 oz Toasted honey vinaigrette (see recipe below)

Heat olive oil over medium high heat until the oil begins to smoke. Add the shrimp and Sauté for approximately 2 minutes then turn over. Add the white wine and garlic sautéing for an additional 2 minutes. Set aside.
In a mixing bowl, squeeze the kale with your hands to release the natural sugars in the leaves. Add the arugula and dressing. Toss to fully incorporate the dressing and leaves. Place in a serving bowl and garnish with the remaining toppings.

Toasted Honey Vinaigrette
1 cup sherry vinegar
3 cup blended oil
1 tbs. Dijon mustard
2 each shallots (chopped)
1 bunch mint (leaves only)
½ cup toasted honey
Salt and Pepper

Place the honey in a sauce pan on medium heat. Allowing cooking at low boil until the honey exudes a toasted aroma. Remove from heat and do not burn. Allow to cool to 70 degrees to make the dressing. Place all ingredients in the blender except for oil. Blend well. Add oil until fully incorporated; the dressing needs to be a little thick in order to coat the greens.

Russell Michel
Exectuive Chef
Westin La Paloma Resort and Spa
AZuL Restaurant


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