This month, we celebrate Thanksgiving, which for most of us, brings the most anticipated meal of the year. While certain dishes on your table are staples made from recipes likely handed down from generation to generation, you may also be looking to try something new. For November’s "Culinary Creation," we asked Executive Chef Bob Larsen, of Delicious Heights Outpost Basking Ridge, to give us the recipe to a delicious, seasonal salad that will be found on his Thanksgiving table. This fall harvest salad will take you no time to make, and your guests will be delighted by the plate presentation.
Being the oldest child and grandchild, Chef Bob was always tasked with helping in the kitchen. His interest in cooking was influenced by both of his grandmas, one of Danish and the other of Polish descent. After graduating from college, Chef Bob was accepted to law school, but ultimately the siren's call of the kitchen pulled him in a different direction, and instead, he enrolled at the prestigious Culinary Institute of America. For the past 10 years, Chef Bob has been working for Delicious Heights, throughout their various locations.
Chef Bob enjoys working at Delicious Heights because there are so many ingredients available at his fingertips. Between the restaurant and banquet kitchens at the Outpost Basking Ridge location, he is fully stocked at all times, giving him the autonomy to create culinary masterpieces. The restaurants have a set menu of customer favorites and a seasonally inspired specials page that Chef Bob changes every two weeks.
Last fall, Chef Bob created this fall harvest salad recipe for Delicious Heights' Pumpkin Week.
“The owner walked in with a barrel of pumpkins and told me to have at it,” Chef Bob says.
To try this salad and Chef Bob’s other exquisite creations, visit any Delicious Heights location (Basking Ridge, Berkeley Heights or Bedminster). The owners, brothers Ralph and Domenick Acquaviva, also recently purchased the Bridgewater Manor in February and brought their seasoned catering team to their newest location.
Fall Harvest Salad with Roasted Pumpkin
8 cups arugula
2 cups roasted pumpkin
1/2 cup dried cranberries
1/2 cup chopped walnuts
1 cup cherry tomatoes
1/2 cup feta cheese, crumbled
1/2 cup roasted pumpkin seeds
2 cups maple lime vinaigrette
Maple Lime Vinaigrette
2 quarts mayo
1 cup fresh lime juice
1 cup maple syrup
1/2 cup rice wine vinegar
1 bunch chopped cilantro
salt and pepper to taste
Combine vinaigrette ingredients and mix well. In a separate bowl, toss all salad ingredients and coat with vinaigrette. Divide among 8 serving plates. Use sliced pumpkin rind as a garnish.