Queen St. Salad
Thomas J. Story
“This is our namesake salad at the restaurant. Easy, delicious, and full of flavor,” says Ari Kolender. He’s chef at L.A.’s Southern-inflected Queen Street eatery.
This recipe, and others like it, can be found in the article “Oysters, Lamb, Derby Pie: This Holiday Feast Has It All.”
How to Make It
1
To make the dressing, put all the ingredients into a bowl, and whisk together until well combined.
2
Place all of the salad ingredients into a big bowl and toss with the dressing, reserving some herbs, a few dates, and a little cheese to garnish.
Ingredients
For the Dressing
⅓ cup olive oil
2 tbsp sherry vinegar
1 tbsp Dijon mustard
1 tbsp lemon juice
1 small clove garlic, grated or finely chopped
pinch of salt
For the Salad
1 big head Salanova or Gem lettuce
18 honey dates, pitted and halved
½ cup almonds, toasted and rough chopped
½ cup grated Fiscalini Cheddar
1 cup parsley leaves
1 cup basil leaves, torn in half
4 stalks celery, cut on a bias ¼-inch thick
Directions
1
To make the dressing, put all the ingredients into a bowl, and whisk together until well combined.
2
Place all of the salad ingredients into a big bowl and toss with the dressing, reserving some herbs, a few dates, and a little cheese to garnish.
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