Thanksgiving is right around the corner, and it’s time to start planning that perfect holiday menu. For those of us who just can’t get the mashed potatoes quite like grandma used to make, don’t worry – Chef Luke has you covered.
SLS Las Vegas Culinary Director, Luke Forzano, is giving us ALL something to be thankful for with original recipes to create your very own Thanksgiving feast. Every Tuesday from now until Thanksgiving, Chef Luke will roll out delicious seasonal recipes for each course to help create the perfect holiday dinner. First thing’s first…
We’ll kick off the recipes with the first course. Drum roll please…
Charred Cauliflower and Tuscan Kale Salad
Part 1: Spiced Apple Vinaigrette
1 cup Grape seed Oil
1/3 cup Apple Cider Vinegar
¼ cup Apple Cider Unpasteurized
2 each Granny Smith Apples (remove core and large dice)
Add the Vinegar, Cider, Apple, Salt and Pepper to the Blender. Turn on High and once apples are blended begin to add the oil slowly.
Part 2: The Salad
Kale, cauliflower, dried cranberries, toasted pumpkin seeds, honey crisp apples and Point Reyes blue cheese
Combine ingredients and top with the delicious spiced apple vinaigrette you just whipped up.
And voila! First course success. Check in next week for another Turkey Tuesday recipe from Chef Luke.