Kale, Arugula, and Radicchio Salad with Yogurt-Ranch Dressing and Pommes Pailles (Matchstick Potatoes)
(courtesy of Gilles Galhaut, owner-chef, Z Bistro in Carson City. Serves 4 – 6)
Chef Galhaut makes his matchstick potatoes from scratch (recipe for Pommes Pailles here[JS1] ). But if you don’t have the equipment to make them, you may substitute frozen matchstick potatoes, also known as shoestrings. Galhaut adds potatoes to the salad for a crunchy touch (and also as a gluten-free ingredient for those who avoid gluten). Another option, he suggests, is adding croutons.
½ cup European-style, plain, full-fat yogurt
1 teaspoon organic fresh dill
½ teaspoon garlic powder
½ teaspoon celery salt
½ teaspoon onion powder
1 clove organic garlic
1 tablespoon extra-virgin olive oil
Pepper, to taste
Combine all ingredients, except extra-virgin olive oil, in metal bowl (or food processor) and blend until smooth. Slowly add olive oil so it emulsifies. Set aside and refrigerate until needed.
1 bag organic baby kale
1 bag organic arugula
1 small, organic radicchio head
1 medium organic pear or apple
Feta cheese, crumbled
Balsamic reduction (buy your favorite or make your own)
Thoroughly wash and dry first four ingredients, and set aside. Shave pear, or apple, into thin slices. Cut radicchio head in half and thinly slice. Break it apart to mix with baby kale and arugula.
In large serving bowl, mix together kale, arugula, radicchio, and shaved fruit; toss with yogurt-ranch dressing. Finish salad with shower of crumbled feta and drizzle of balsamic reduction syrup. Top with pommes pailles. Serve immediately.