Over the past few years, my career has taken many routes, most recently enjoying the opportunity to share my passion of good food, service and atmosphere as a Culinary Restaurant Manager of 3 locations. This means that everything from food quality to guest experience falls on me. I am a strong believer, that no matter how wonderful I may think I am, I am nothing truly wonderful without the support of a great team. Therefore my number one focus is on my staff's well being. If the team isn't happy, the customers won't be happy. It's just that simple. This can be a difficult road to maneuver, but I also believe that it's in the little things most of the times. That's why every Thursday, I come in at 6am, arriving before everyone else to begin my meal prep. I am no longer in the kitchen full time as a Head Chef, but that does not mean I have forgotten about family meal. I can't do it everyday, but Thursday's are special to my team and I. It's our time to bond and grow, to share and feel appreciated.
They love it and so do I. It gives me my boost for the day, and I wouldn't have it any other way.
The recipe that follows is one of their favorite salads. It's light, bright and full of flavor...and in true Chef Shauna nature, it's also super easy. I hope you take a moment during these upcoming warm months to try it and I'm sure your team, consisting of family or friends will love it too. B
on appétit!
Ingredients:
2 heads green leaf lettuce (shredded)
1 cup jicama (julienned)
1 cup shredded red cabbage
1 cup sliced strawberries (fresh)
Dressing:
1/2 cup caramel sauce (I used the Davinci brand)
1/4 champagne vinegar
1/4 cup olive oil
1tsp kosher salt
In a large bowl combine veggies until colorfully distributed. Cover and set aside in the refrigerator so that it remains crisp. In a medium bowl, mix caramel sauce, salt and vinegar until smooth. Using a whisk, mix in olive oil in a slow steady stream.
Place greens in a serving bowl and dress with caramel vinaigrette. It's that simple.
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