Recipes
Ste. Anne’s Spa House Salad
Harvested out of Ste. Anne’s kitchen gardens, this summer salad is light with big flavour that pairs perfectly with almost anything!
The IngredientsFor The Maple Balsamic Dressing - makes 250 ml (enough to save some for next time - keep in the fridge for up to 2 weeks)
- Aged balsamic vinegar | 4 Tbsp
- Canadian maple syrup | 2 Tbsp
- Peeled fresh garlic | 1/2 Clove
- Dijon mustard | 1 Tbsp
- Grape seed oil | 75 ml
- Olive oil | 75 ml
- Kosher salt to taste
- Fresh ground black pepper to taste
- Dark brown sugar | 250g
- Ground cinnamon | 1/2 tsp
- Ground cayenne pepper | pinch
- Kosher salt to taste
- Egg whites | 1
- Walnuts (halves or pieces) | 150g
- Step 1
Heat oven to 300 degrees F
- Step 2
In a small bowl combine brown sugar, cayenne pepper, cinnamon, salt and mix
- Step 3
In a large bowl whisk the egg white until bubbly and frothy looking (2 minutes)
- Step 4
Add the walnuts and stir to cover in egg white mixture completely
- Step 5
Add sugar-spice mixture and mix until evenly covered
- Step 6
Spread nuts out on a baking sheet in a single layer and bake for 20 minutes then allow to cool
For the salad, you can use any combination of mixed salad greens. Toss in vinaigrette and add in your favourite veggies
Raw carrot, fine brunoised red onion, local goat cheese (chevre) is our fave.
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