Getting Real with Food

Getting Real with Food: 2.9.22

A request for Dewey’s beloved house salad was sent to my Instagram inbox, and I knew I needed to deliver this one! Dewey’s is a delicious restaurant that is known for their pizza and salad. They have locations in Cincinnati, Cleveland, Columbus, Dayton, Kansas City and, of course, St. Louis. If you have not heard of Dewey’s, be prepared to have one of their most sought out salads. This Easy Copycat Dewey’s House Salad will make you feel like you are at the restaurant!

Copycat Dewey’s House Salad 

Balsamic Vinaigrette Dressing

1 c. light olive oil ⁣
6 tbsp. Balsamic vinegar add more if needed
1 large garlic clove, minced ⁣
3 tsp. Dijon mustard
2 tsp. stone ground mustard
2 tsp. Monk Fruit Sweetener or cane sugar
½ tsp. honey
Salt and pepper to taste ⁣

directions

  1. In an immersion blender, add light olive oil, balsamic vinegar, garlic, Dijon mustard, stone ground mustard, monk fruit sweetener/cane sugar, honey, salt and pepper. Blend until creamy.

Balsamic Chicken

2 boneless skinless chicken breasts
1 ½  tbsp. unsalted butter
²3 c. raw pine nuts
½  c. dried sweetened cranberries
8 oz. plain goat cheese
24 oz. mixed greens

directions

  1. In an 8-X-8 baking dish, place the chicken breasts. Salt and pepper each side, then pour 1/2 cup of the balsamic vinaigrette dressing over them. Flip the chicken breasts to coat. Then cover and place in the fridge to marinade for at least one hour but no more than 24 hours.
  2. In a large frying pan, add unsalted butter. Heat on medium. Once it has fully melted and starts to simmer, take each chicken breast out of the pan with the residual balsamic on the breasts and discard the rest of the balsamic it marinated in.
  3. Place aluminum foil over the pan and cook on each side for seven to eight minutes depending on thickness. Transfer to a plate to rest until the salad is ready to serve.

Assembly

  1. In a large frying pan, add your pine nuts and spread them in an even layer. On medium heat, continue to stir occasionally until they start to turn toasty brown, about five minutes. Keep stirring so they do not burn. Transfer to a bowl to cool.
  2. Divide your mixed greens, cranberries and goat cheese into a bowl, and sprinkle toasted pine nuts on top. Drizzle dressing balsamic vinaigrette dressing on top and then add sliced balsamic chicken.

Follow Alaina’s blog at honestgrubhonestfoodie.com and Find her on Instagram @honestfoodie_blog and Facebook and Pinterest at honest grub, honest foodie.

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