KANSAS CITY, Mo. -- Warmer weather often leaves you searching for lighter recipes. Tallgrass Creek executive Chef Matt Chatfield visited FOX 4 with some delicious dishes. Watch the video above to find out how to make sweet and nutty baby kale salad, Veal Milanese and olive oil cake.
Sweet and Nutty Baby Kale Salad
- 10 cups Baby kale
- 1 medium apple, cut julienne
- 8 tablespoons extra virgin olive oil
- 4 tablespoons lemon balsamic vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon cracked pepper
- 1/4 cup crumbled blue cheese
- ¼ cup craisins
- ½ cup toasted walnuts
- 1/4 cup salted pumpkin seeds or pepitas
- Place kale in a large bowl. With clean hands, massage kale until leaves become soft and darkened, about 2-3 minutes; stir in apple.
- In a small bowl, whisk oil, lemon vinegar, salt and pepper until blended. Drizzle over salad; toss to coat. Sprinkle with cheese, craisins, walnuts, and pumpkin seeds. Yield: 8 servings.
- 4 large eggs
- 2 cups plain dry bread crumbs
- 2 teaspoons dried basil
- 2 pounds thinly sliced veal scallopine
- Kosher salt and freshly ground black pepper
- 2 cups vegetable oil
- 4 cups baby arugula greens
- 1 cup grape tomatoes
- ¼ cup extra virgin olive oil
- Preheat oven to 175 degrees F.
- In a shallow dish, beat eggs and season with salt and pepper. Mix together the bread crumbs, and basil in a shallow dish. Have ready one large plate.
- Season the veal with salt and pepper. Working with 1 piece of veal at a time, dip it first in the flour, shaking off excess. Next, place the floured veal into the beaten eggs, coating completely. Place the veal into the bread crumb mixture and gently press crumbs into the veal. Set aside on large plate and continue with remaining veal slices.
- In a large skillet with high sides, heat the oil to 375 degrees F. Have ready a baking sheet fitted with a rack. Carefully place 2 pieces of breaded veal in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total. Place cooked veal on rack, season with salt and place in oven to keep warm. Continue with remaining veal.
- Serve with arugula, tomatoes, and finish with a good olive oil.
Olive Oil Cake
- 7 tablespoons unsalted butter, melted, plus more for greasing
- 1 3/4 cups all-purpose flour, plus more for dusting
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup extra-virgin olive oil
- 3 tablespoons whole milk, at room temperature
- 4 large eggs, at room temperature
- 1 cup sugar
- Finely grated zest of 2 lemons or tangerines
- Preheat the oven to 350°. Butter and flour a 10-inch round cake pan.
- Into a medium bowl, sift together the 1 3/4 cups of flour, baking powder and salt. In another medium bowl, whisk the melted butter with the olive oil and milk.
- In a large bowl, using a handheld mixer, beat the eggs with the sugar and citrus zest until pale and thickened, about 3 minutes. Alternately beat in the dry and wet ingredients, starting and ending with the dry ingredients. Pour the batter into the prepared pan. Bake for about 30 minutes, until the cake is golden brown and the side pulls away from the pan. Transfer the cake to a rack and let cool before serving.
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