February 3, 2011
This month’s seasonal salad has a little kick to keep you going through the winter. February debuts local spicy pickles from Kaplan and Zubrin in Camden, NJ which are mellowed out by local goat cheese. We toss in another rookie to the line- roasted portobello mushrooms. They’re hearty and add a smoky flavor which complete the salad with cherry tomatoes and fresh pesto vinaigrette and a squeeze of lemon. Make this vegetarian salad vegan by substituting the goat cheese for roasted tofu.