Every once in a while when I am out to eat, I have something that I know I will want to make for myself at home. When I come across these dishes, I do my best to take special care in tasting the food to figure out what makes up the dish so I can attempt to create it myself.
Sometimes this task is easier with certain dishes than others, like with today’s post – the Mesclun Salad that I had at Iron Hill Brewery. The salad itself was pretty straightforward, considering the ingredients were listed on the menu.
The only part that required some creative experimentation was the orange-vanilla vinaigrette that dressed the salad. With a bit of fresh orange juice, vanilla extract, white wine vinegar, dijon mustard, s&p and extra virgin olive oil, I was able to come up with a close replica.
I have made this salad time and time again. I’ve made it just for myself and also for larger crowds at dinners and parties, but no matter what, there never has been any left of what was made. It is a great salad to try for a little change from the norm, and the orange-vanilla vinaigrette adds a refreshing note that rounds out the plate.
If you don’t have the opportunity to try this salad at Iron Hill, I hope you’ll try it from my recreated recipe and enjoy!