‘The Kale Salad’
Baby Kale, Roasted Yams, Ancient Grains, Fennel, Honeycrisp Apple, Crispy Squash Chips, Toasted Pumpkin Seed Dressing.
INGREDIENTS:
1 lb Baby Kale
2 cups Roasted Yams
½ cup Cooked Ancient Grains
2 Shaved Honeycrisp Apples
½ cup Shaved Fennel
¼ cup Toasted Pumpkin Seed Dressing
¼ cup Crispy Squash Chips*
Fresh Goat’s Cheese
Toasted Pumpkin Seeds
*Crispy Squash Chips
- Heat oil to 325°C
- Peel squash and slice in half lengthwise. Scoop out any seeds in the base of the squash. Using a very sharp knife, thinly slice the squash.
- Lightly toss the sliced squash in cornstarch.
- Fry until golden brown and crispy (about 5 minutes).
- Season with salt, and let dry on paper towel.
Toasted Pumpkin Seed Dressing
Ingredients:
1 cup Pumpkin Purée
1/3 cup Toasted Pumpkin Seeds
1 tsp Cinnamon
¼ tsp Nutmeg
½ cup Water
2 tbsp Dijon Mustard
25 mL Apple Cider Vinegar
3 tbsp Maple Syrup
3 cups Vegetable Oil
Method:
- Blend all ingredients except vegetable oil until smooth.
- Slowly add oil while the blender is running to incorporate into the dressing.
- Taste and re-season with salt and pepper, and more apple cider vinegar if desired.
TO ASSEMBLE:
- Mix baby kale with shaved fennel and apples in your desired serving dish.
- Sprinkle with ancient grains, yams and crispy squash chips.
- Garnish with crumbled goat’s cheese and toasted pumpkin seeds. Top with toasted pumpkin seed dressing.
Want to know more about the benefits of kale? Check out this link from Well-Being Secrets.
Dan Olson
Executive Chef/Partner
Born and raised in Vancouver, Chef Dan Olson sparked an abiding passion for food and wine during stints at the Century Grill Restaurant and Bacchus Restaurant at The Wedgewood Hotel, where he earned the coveted role of Apprentice under Chef Robert Sulatycky for the Bocuse d’Or, helping Canada record a best-ever fourth-place finish at the prestigious world chef championship in 1999 before embarking on an extensive culinary walkabout and honing his craft in top-tier kitchens throughout the world.
Dan comes by his classical French techniques honestly, having worked under Chef Guy Lassausaie at his eponymous Michelin-starred restaurant in Lyon and Chef Yannick Alleno at the Michelin-starred restaurant Les Muses at the Hotel Scribe in Paris. Olson returned from his overseas sojourn in 2002 and cheffed for Four Seasons Resorts and Hotels in Chicago, Whistler, Dallas, Cairo, Bahamas and Washington, D.C. before settling in
California in 2006, where he worked as Senior Sous Chef and Executive Sous Chef at the Mobil Five-Star- and AAA Five-Diamond-award winning Beverly Hills Hotel before taking on the role of Executive Chef at the iconic Hotel Bel Air in Los Angeles in 2009.
Dan returned to both his Vancouver and Bocuse d’Or roots in 2012, founding Railtown Catering and Café with Chef Tyler Day and using the Downtown Eastside facility as a test kitchen to help coach the Canadian team to a top-ten finish among a field of 24 countries at the 2013 edition of the Bocuse d’Or competition in Lyon, France.
Twitter: @RailtownCaters
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Facebook: /RailtownCafe
Website: http://railtowncatering.ca/
