Recipes from Hershey Lodge: Revelry Chophouse Salad
Create some of your favorite Hershey Lodge dishes, at home!
Chef Katie Eurich, Revelry Chophouse, Bar & Patio
This is one of Revelry’s most popular salads. This recipe is very basic, but it shows how important it is to have top-quality ingredients; the vinaigrette simply adds a brightness to the already flavorful and crisp vegetables. If you are having a hard time finding cured meats for the salad, simple deli meats, a grilled chicken breast, shrimp, or steak would all work just fine as a substitute. Just before tossing the salad together, give the vinaigrette a good shake or stir as it will separate as it sits.
Red Wine Vinaigrette
1 c. red wine vinegar
1 ½ c. olive or canola oil
1 T. dried basil
1 T. dried oregano
Salt and pepper, to taste
Combine all ingredients in a mason jar or mixing bowl. Stir or shake to combine.
1 head of romaine lettuce
½ head of frisee or curly endive
1 head baby red oak lettuce
Cut all lettuce into bite-size pieces. Wash and spin dry. Keep ice cold until ready to serve.
2 red bell peppers, roasted, skinned and cut into thin strips
2 oz. dry-cured fennel salami, sliced paper-thin
2 oz. sliced prosciutto, cut into 1-inch strips
6 grape or small cherry tomatoes, cut in half
½ European cucumber, seeded and sliced crosswise
1 oz. shaved or grated Pecorino Romano cheese
Place lettuces in a bowl large enough to toss and add all salad topping ingredients. Add 2 oz. (1/4 c.) of dressing and toss to coat, adding more dressing if desired. Serve immediately.