When our family wants local food, we head to Catch 27. I love that they shop at farmers markets, source directly from growers, and get first dibs on fish each morning at the docks. Their seasonal menu changes regularly according to the produce coming in so every couple of visits I have a whole new menu to taste from! Today’s post is with many thanks to Chef Josh. Enjoy today’s Recipe: Catch 27’s Vinaigrette!
If you’re ready to bring the fresh from Florida flavors of Catch 27 home, whip up Catch 27’s Clams with Linguine and add today’s dressing (below) on a fresh salad for an amazing meal!!
But this recipe is simple enough for a busy weekday as well. I made this dressing last night for a nutritious addition to a simple meal. Our family of 9 was down 2 people so I made turkey, goat cheese and cranberry sandwiches (we heat them grilled cheese style) and a salad topped with apples, pecans and goat cheese. I really like goat cheese. LOL
Catch 27’s Vinaigrette has 1/2 bunch of kale in it. My 18 year old teased me that I was pouring salad on salad. Well, tease away my pretty! This dressing allowed me to add more antioxidants to an already healthy meal… just don’t tell the picky 9 year old brother I snuck in some extra kale!
- 1/2 cup apple cider vinegar
- 1/2 bunch kale
- 2 cups canola oil
- 1 teaspoons kosher salt
- 1 teaspoons black pepper
- 3 Tablespoons granulated sugar
- 1/4 cup cold water
- 1 Tablespoon Dijon mustard
- 1/2 cup lemon juice
- Fill a medium sauce pot 2/3rds full of water and bring to a boil. Add a pinch of kosher salt to the pot.
- Blanch the kale in the boiling water for 1 minute.
- Remove the kale from the pot and place in an ice water bath. Remove the kale from the ice water and strain well.
- Place the blanched kale, vinegar, salt, pepper, sugar, dijon and lemon juice in a blender. Once smooth, with the blender running slowly, add the oil and the water. Enjoy!
If you’ve never blanched vegetables before, don’t be scared… it’s super simple!
How to Blanch Veggies in 3 Easy Steps
- Step 1: Dunk veggies in boiling water. Kale is thin so don’t leave it in for more than a minute or it’ll be a cooked through, floppy mess!
- Step 2: Quickly drain kale and plunge into an ice bath to stop the cooking process.
- Step 3: Once cool, drain well. I use a strainer and also squeeze a bit to remove a bit more water when I’m moving from the strainer to the blender if I’m making a dressing like today’s Recipe: Catch 27’s Vinaigrette
Now you’re one step closer to being a gourmet in the kitchen! Enjoy fresh, seasonal veggies… and Viva St. Augustine!