recipe 
yields
6-8 servings
#Ingredients
2 cups cooked Carolina Gold rice
1 cup butter beans (cooked)
1 cup golden raisins
¼ cup red onion, brunoise (small dice)
¼ cup red pepper, brunoise
¼ cup poblano pepper, brunoise
3 tablespoons chiffinade basil (thin slivers)
1 tablespoon chopped thyme
¼ cup chopped parsley
¼ cup honey sherry dressing
3 tablespoons lemon juice
Salt & pepper to taste
2 tablespoons smooth Dijon mustard
1 tablespoon lemon juice
1 cup sherry vinegar
1½ cups peanut oil
1½ cups olive oil
1 teaspoon chopped thyme
¼ cup honey
Salt & pepper to taste
ingredients
Honey Sherry Vinaigrette
steps
Salad
- Add all ingredients together in a large mixing bowl. Add the lemon juice and honey sherry dressing to taste. Salt and pepper to taste.
Honey Sherry Vinaigrette
- In a food processor, add the mustard, lemon juice and sherry vinegar. Blend together for a few seconds.
- While the processor is running slowly add the peanut oil a little at a time to gradually emulsify the dressing. After all the peanut oil is added, slowly add the olive oil. At this point taste the dressing and see if you would like to add more oil or vinegar to your taste.
- Finish with thyme, honey and salt and fresh crack black pepper.
- We recommend you serve it with John Zucker’s BBQ Half Cornish Game Hens.
Date Published: 07.17.12
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- from John Zucker of Cru Catering in Charleston, SC
