suemunzlinger's Recipe

The Blue Owl's Restaurant & Bakery Tossed Strawberry Salad

Category: Copy Cat Recipes (I have not tried all of these recipes)

Yield: 1 serving
For Sugared Almonds
1 large egg white

1 tablespoon water

1 teaspoon vanilla

2¼ cups whole almonds, skins on, coarsely chopped

3/4 cup granulated sugar
For Poppy Seed Dressing
Scant 11 tablespoons sugar

Scant 7 tablespoons white vinegar

1 tablespoon poppy seeds

4 teaspoons onion flakes

4 teaspoons orange juice
2/3 teaspoon dried mustard
1/3 teaspoon table salt

Generous 1 cup vegetable oil
Tossed Strawberry Salad, per full-size salad
3 cups torn romaine, leaf and iceberg lettuce

1/2 cup shredded cheddar and Monterey Jack cheese

10 slices fresh strawberries

1/4 cup candied almonds

1/2 cup Poppy Seed Dressing
Notes: Scaling restaurant recipes for home kitchens is some times more art than science. To maintain exact proportions, this recipe calls for “scant” and “generous” amounts; just use a little bit less or a little bit more than called for.
1. Make sugared almonds. Heat oven to 325 degrees. Spray a baking sheet with cooking spray. With a whisk, beat egg white, water and vanilla until blended and frothy. With your hand, stir in almonds, coating completely with egg white then gently mix in sugar. Bake for 10 minutes, gently stir and bake for another 10 minutes until nuts are a little crunchy but not hard to chew. Remove from oven, stir again and let cool. Makes 4 cups sugared almonds.
2. Make poppy seed dressing. Mix sugar, vinegar, poppy seeds, onion flakes, orange juice, dried mustard and salt in a blender or food processor until sugar dissolves. With blender or food processor running, add oil in a slow drizzle, then blend for 3 to 5 minutes to allow dressing to whiten and thicken. Cover and refrigerate until ready to use. Makes 2 cups.
3. To serve Blue Owl-style, arrange salad greens plates. Top with cheese, strawberries and candied almonds. Drizzle with poppy seed dressing.