from Cabrillo Culinary Arts Catering Class

Prepare the salad ingredients:
  • 1 bunch of kale, washed, chopped (remove ribs optional)
  • 4 roasted beets
  • 4 apples, chopped into cubes
  • 1 bulb of fennel, thinly sliced
Lemony Vinaigrette
  • 3 lemons, juiced & zested
  • Shallots, minced 1 ea
  • 2 tbsp Italian Parsley, leaves picked and minced
  • 2 tbsp Tarragon leaves picked and minced, optional
  • 2tbsp Dijon Mustard
  • 1tsp Salt, Kosher
  • 1/4 tsp Black Pepper, ground
  • 5 oz Extra Virgin Olive Oil

Preheat oven to 400°. Combine all ingredients except for the oils in a mixing bowl and whisk well to blend. Slowly add the oils while whisking to form a semi-stable emulsion. With cooking spray, lightly spray a piece of foil large enough to loosely wrap quartered beets. Place beets on the oiled side of the foil, and loosely wrap to make a sealed package. Put foil-wrapped beets on a baking sheet in the center of the oven and roast 30-45 minutes until tender. Set aside to cool, about 1 hour. Cut the beets into cubes. 

Massage the washed, cut kale with the vinaigrette in a large bowl. Add cubed roasted beets, shaved fennel, cubed apples and toss gently. Serve and enjoy!

A farm fresh, nutrient packed salad, made by Cabrillo Culinary Arts Catering class students, inspired by Live Earth Farm produce. The class made this recipe for our Fall Feast volunteer meal. It was a delicious addition!

To try the culinary students other dishes visit Pino Alto Restaurant.