Salad Goals: The Pine Room Salad from R & D Kitchen

I doubt there’s a salad in any of the many Hillstone restaurants I wouldn’t like. They’re all so good. In Newport Beach, R&D Kitchen, Bandera and Gulfstream are nearby so I frequent them often and have had my fair share of tastings. However, once I find a favorite I tend to stick with it, and don’t venture too far off from what I love. There’s the Macho Salad from Bandera, a classic I’ve come close to replicating at home with this recipe. It’s my go-to entree salad recipe for dinner at home and easily doubles if entertaining. Then, there’s the Chopped Vegetable Salad at Gulfstream, which I order just about every time.

My latest obsession is the Pine Room Salad at R & D Kitchen. I wouldn’t have noticed it on the menu if it weren’t for a server pointing it out to me on the very bottom under starters & sides.* It’s a winner and I’ve been dying to figure out the ingredients in the dressing to make something similar at home.

Recently, a friend mentioned she had a good recipe that comes pretty close to the original. After trying it, I think it’s just as good and want to share her version with other Pine Room Salad fans.

Of course, you can also enjoy the salad at one of R & D Kitchen’s four locations. Occasionally, I’ll order it doubled and have it as my entree.

Enjoy the recipe and let me know if you’d add any tweaks.

* I noticed it’s an entree salad at some of the other Hillstone restaurants such as Bandera, Chicago.

PINE ROOM INSPIRED SALAD 

DRESSING:

1 TBSP Dijon Mustard
1 ½ TBSP honey
1-2 TBSP Champagne vinegar or white vinegar
1 TBSP minced shallot or green onions
5 TBSP Extra Virgin Olive Oil

SALAD:

The quantity is approximate for 4 people but adjust as needed.

Finely chop and toss the following:

Lettuces (6 cups mixed greens: romaine, kale, any preferred)
Cheese – Kerrygold Irish Cheddar (4 oz)
Toasted almond pieces (approx. 1/2 cup)
Bacon – 1-2 TBSP finely chopped (4 slices cooked just under crispy)
Hard Boiled Egg (2)
Red Onion (approx. 1/4 cup)

 

Recipe courtesy of M. Padden. Thank you.