Quinn Adkins
Dir. of Menu Development
Culver Franchising System, LLC
Spinach and Kale Salad with Baked Bean “Caviar”
Recipe courtesy of Chef Quinn Adkins
Sponsor: Bush’s Best
Serves: 1
Ingredients
Bean and Bacon Dressing: (Yield Approx. 4 cups)
- 1 ½ cups Bush’s Baked Beans, puréed
- 1 cup Thick-cut bacon brunoise
- 1/4 cup Shallot brunoise
- 1/4 cup Red wine vinegar
- 1/4 cup Rendered bacon fat
- 2 Tbsp Stone-ground mustard
- 1/2 cup Apple cider
- 1/4 cup Honey
Baked Bean “Caviar”: (Yield Approx. 3 cups)
- 1 ½ cups Bush’s Baked Beans
- 1 ear Corn with husk
- 1/4 cup Green bell pepper brunoise
- 2 Tbsp Red bell pepper brunoise
- 2 Tbsp Yellow bell pepper brunoise
- 1/4 cup Shallot brunoise
- 1/4 cup Seeded heirloom tomato brunoise
- 1/4 cup Apple cider vinegar
- ½ packet Sazon Tomato/Cilantro Seasoning
Salad: (per serving)
- 5 Tbsp Bean and Bacon Dressing
- 2 oz Baby kale
- 2 oz Baby spinach
- 1 oz Roasted thick-sliced bacon, diced ¼ in.
- 1/2 oz Bleu goat cheese, crumbled
- 1/2 oz Marcona almonds, roasted and salted, chopped
- ¼ cup Baked Bean “Caviar”
Directions
- For the Bean and Bacon Dressing: Mix all the ingredients in a heavy-bottomed saucier. Bring to a simmer. Adjust seasoning. Hold warm for service or chill.
- For the Baked Bean “Caviar”: Heat the oven to 425 degrees F. Place the corn cob directly on an oven rack. Roast for 30 to 35 minutes. Remove from the oven and allow to cool. Shuck and cut the kernels from the cob. Measure ½ cup for the caviar.
- In a bowl, gently mix the roasted corn with the remaining ingredients. Adjust seasoning and refrigerate.
- For each serving: Warm the prepared dressing to a low simmer.
- Toss the spinach and kale with the hot dressing, using tongs to evenly coat. Mound the tossed salad in the center of a plate. Evenly distribute the diced bacon, chopped almonds, and crumbled bleu goat cheese atop salad. Top salad with 1/4 cup of Baked Bean “Caviar.”
Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley & Bree Williams
