Courtesy of Executive Chef Chris Migton of Chez Catherine



  • 2 cups Baby Kale
  • 2 cups Butter Lettuce
  • 1 cup cauliflower florets, broken into small pieces
  • 1/2 cup dried cherries
  • 1/2 cup red wine vinegar
  • 1 tbsp sugar, maple syrup or honey
  • 1 cup panko crumbs
  • Olive oil
  • Salt & pepper

Sage Vinaigrette

  • 1 tsp dried sage
  • 1 tbsp sherry vinegar
  • 1 tsp fresh lemon juice
  • 1 tsp sugar
  • 1/4 cup olive oil
  • Salt & pepper to taste

Step by Step Instructions

Preheat oven to 375. Toss the cauliflower florets with olive oil and season with salt and pepper to taste. Spread cauliflower in an even layer on a baking sheet and roast until golden brown, about 10-15 minutes.  Allow to cool to room temperature before chilling.

While the cauliflower is roasting, place the cherries in a metal or glass heat proof bowl.  Warm the vinegar in a small sauce pan over low heat with the salt, sweetener, and peppercorns until the salt is dissolved and the peppercorns are fragrant.  Strain and pour the vinegar over the cherries. Cover with plastic wrap and allow the cherries to steam for 20 minutes.  Remove the plastic and allow to cool to room temperature before chilling.  The extra cherries are delicious with charcuterie, game meats, or cheeses.

 Once the cauliflower is done and cooling, drop the oven temperature to 325 degrees. Mix the panko breadcrumbs with the olive oil and season with salt and pepper to taste. Spread out in an even layer on a baking sheet. Toast until golden brown, stirring every 1-2 minutes.

Blend all vinaigrette ingredients together.

Chill 4 plates.  Combine the kale and butterhead lettuce with the cauliflower.  Lightly toss with sage vinaigrette, reserving any extra vinaigrette for another use.  Evenly divide the salad on the chilled plates.  Garnish with cherries, panko, and microgreens.  Add a favorite protein like grilled chicken or cooked chickpeas to make the salad a light meal.

Fresh Microgreens

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