Snow squalls are no reason to put your salad eating ways on haitus! They’re just another reason to get creative. With the plethora of greenhouses in Norfolk County, that’s just what the team at The Blue Elephant did. Inspired by the bounty of Norfolk County, here’s a recipe for their favorite winter salad.
“The Blue Elephant’s mission is to provide high-quality cuisine, using fresh ingredients grown within Norfolk County. Over the years, they have become a local landmark, and have been consistently evolving to improve the Blue Elephant experience. In 2012, they opened the doors on their Microbrewery to become Norfolk�s first-and-only ?Tied House? (Pub + Microbrewery), crafting beers that used the same commitment to fresh, locally-grown ingredients as their restaurant. Swing by and see for yourself!”
- 1/2 Cup Pristine Gourmet Canola Oil
- 1/4 Cup Red Wine Vinegar
- 1/4 Cup Lemon Juice
- 2 tbsp Fresh Ontario Dill
- 1 tsp Diced Ontario Garlic
- 2 Cups Norfolk Grown Shiitake Mushrooms, sliced
- 1 Cup Ontario Leeks, cleaned and sliced
- 1 Ontario Greenhouse Red Bell Pepper, thinly sliced
- 1 Cup Pine Nuts
- 4 Cups Fresh Salad Greens
- Salt & White Pepper to taste
- Garnish: Ontario greenhouse tomatoes & cucumbers, sliced
- Whisk canola oil, vinegar, lemon juice, dill and garlic together. Salt and pepper to taste.
- In a frying pan combine Shiitake mushrooms, pine nuts, red peppers and leeks.
- Add dressing and cook until leeks turn bright green.
- Serve over a bed of lettuce.
- Garnish with sliced cucumbers and tomatoes.