Cooking With Chef Chris: Shakespeare Ranch Citrus Salad

Hello everyone! After a little hiatus, I’m back with some beautiful creations. This time we’re going to do it with NO SALT ADDED…that’s right all you healthy people out there. Zero, so throw it away because we won’t need it. This salad comes straight from Shakespeare Ranch in Glenbrook, Nevada. Made for my friends, Mr. Larry Ruvo and his wife Camille. So let’s make one of the most delicious lunches I’ve ever made. They eat for their health and wellness, so let’s get to it.

Shakespeare Ranch Citrus Salad

Ingredients

1 pack of spring mix salad

½ pack of Cremini mushrooms

1 bottle of Enzo’s Table lemon oil

1 teaspoon of Aleppo pepper (fresh ground)

1 Radicchio lettuce bulb

1 yellow bell pepper

2 lemons (zested)

Zest from 2 lemons

3 Roma tomatoes

How to Make

(Feeds 3-4 people)

First, you will need two nice sized bowls for mixing ingredients, a salad spinner, a sharp knife and cutting board. Next you want to place the spring mix into a large mixing bowl and fill with enough water to ‘float’ the greens. Place in the fridge for now. Next you want to slice up some of the mushrooms on your cutting board and place in your other bowl. After that, you will core and do a small dice of your yellow bell pepper. Place in your bowl of mushrooms. After you have zested your lemons, give them a really fine chop. Mix in with the other ingredients. Now take those tomatoes, remove the top and bottom, and quarter them. Then, slice out the inner seeds. Save those for a sauce or even a salsa. While holding the meat side of the tomato towards you. Slice long ways like as seen in the picture. Place in the bowl of mixed items and start juicing your lemons. When complete, simply pour into your mixture with a little Aleppo pepper. Mix thoroughly. Let this marinate for a minute and begin to cut your radicchio. You will not need the entire thing as it has a decent bite on its own. Just cut in half, wrap the rest and save for later. Now you want to cut the core out and begin slicing it into shreds. At least to the best of your ability. Once you’ve completed that, it’s time to build your salads. Take the cold spring mix out of the fridge and place the salad spinner basket into the sink. Pour the water and greens into the basket. Shake as much excess water out and then place in a salad spinner. Spin to win! Now remove the basket, drain out water and spin two more times ensuring the greens are completely dry and crispy. Next, place into a dry mixing bowl. Drizzle around 3 to 4 fl oz of your lemon oil, sprinkle with the last of your Aleppo pepper and mix. I’m getting hungry, aren’t you? Let’s finish this salad and mix the marinated ingredients with your spring mix until evenly distributed. Place into a chilled bowl or plate with a chilled fork to finish this amazingly healthy salad. There you have it, a tremendously delicious salad and ZERO salt.

Chef Chris Rodarte is a multi-talented Chef and has cooked for some amazing people. Recipient of a Certificate of Achievement from The Las Vegas Chamber of Commerce and a Special Congressional Award from The US Senate. Look for more on social media. If you like this recipe please give a like and follow. Instagram -  @chef_chris_rodarte, Facebook - Chef Chris Rodarte

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