Ingredients
2 tablespoons light olive oil
4 thick slices (4 oz) smoked bacon cut into squares
½ cup coarsely chopped walnuts
½ teaspoon garlic, minced
6 oz of mixed strong greens*
2 tablespoons lemon juice
2 oz fresh creamy goat cheese
salt and pepper
Chef Rollins in her kitchenDirections
Put the greens in a large salad bowl with the salt and pepper, lemon juices and goat cheese. Put the bacon in an 8 inch sauté pan with the olive oil and cook, stirring until it is evenly golden.
Turn the heat to high, add the walnuts, then the garlic, stirring a few times, and pour this mixture over the greens, just as the garlic begins to toast, but before it browns.
Do not toss with salad forks. Use your hands to mix thoroughly until the cheese, oil and lemon, meld and evenly coats all the leaves. Put on warm plates and eat.
*As many kind and colors as you can: lacinato, purple, and Russian kales; red chard, curly mustard greens, etc, all torn off the center stems into bite-sized pieces.
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1 comments:
Rick - so glad to see Sammy's Cowboy Bistro getting some much deserved attention. I went there the year it opened, nothing but a flashing neon arrow sign and a run down shack back then - but gorgeous on the inside. I was a teenager on my way to a high school dance. It was very "underground"...the rumor was that the owners were hiding out from some former business partners. The food & experience was amazing. I'm glad to hear that they're still around and not so underground any more.
Marie
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