What’s For Dinner?
Misto's Entree Salad
(First star is lowest, fourth star is highest)
From the menu of . . . Misto
1950 Howell Mill Road N.W., Atlanta
Q: I ate the entree salad at Misto last weekend. It was delicious, perfect for anyone's diet, and something that I'd like to re-create at home. The dressing is what really brought this salad to life. If you could get the recipe from the chef, I would be most appreciative.
- Janice Convoy-Hellmann, Atlanta
A: "I've gotten a lot of compliments - people say it's the best salad they've ever had, " admits chef-owner Ryan Aiken of his salad, which comes with a big pile of spinach in the center surrounded by all sorts of interesting toppings. That way, Aiken says, everyone can mix in exactly what they want.
Hands on time: 20 minutes Total time: 30 minutes Serves: 2
1 large portobello mushroom cap
Misto Salad Dressing (recipe at right)
6 cups spinach, thinly sliced
2 tablespoons toasted pine nuts
2 tablespoons golden raisins
2 ounces mountain Gorgonzola cheese
1/4 cup thinly sliced red onions
1/4 cup chickpeas
1/2 roasted red pepper, sliced into strips
Misto Salad Dressing
2/3 cup (2-4 servings)
Hands on: 5 minutes
Total time: 5 minutes
1/3 cup best-quality extra virgin olive oil
1/3 cup best-quality balsamic vinegar
1 tablespoon freshly squeezed lemon juice
1/2 teaspoon whole-grain mustard
1/8 teaspoon chopped fresh garlic
1/8 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
2 large fresh basil leaves, chopped
1/2 teaspoon Italian seasoning
For Misto Salad Dressing:
In a blender or food processor, or in a bowl using a whisk, whip together the oil and vinegar. Whip in the lemon juice, then add the mustard, garlic, salt, pepper and basil. Crush the Italian seasoning, and add to the vinaigrette. Whisk the dressing to emulsify.