BROOKLYN PARK, Minn. — D’Amico Catering has opened its newest restaurant, The Brooklyn at Edinburgh USA golf course in Brooklyn Park. The restaurant in the northwest metro is now open to Saint Andrew’s Club members and the public.
D'Amico and Partners describes their restaurant as a comfortable, club-like American bistro that includes outdoor dining, lounge seating with fire pits, and magnificent golf course views. The cuisine boasts classic, comforting American dishes, elevated with fresh, contemporary touches and locally sourced ingredients.
Today, they show us their preparation of a strawberry chicken salad with a strawberry vinaigrette.
STRAWBERRY CHICKEN SALAD INGREDIENTS:
- 2 c mixed greens
- ¼ c candied nuts
- 6 oz grilled and chilled chicken breast
- 3-5 large strawberries, quartered
- 2 oz local goat cheese
- 2 oz strawberry vinaigrette
- Salt & pepper to taste
STRAWBERRY CHICKEN SALAD PROCESS:
- Toss strawberries, greens and dressing in large bowl.
- Place dressed greens in serving bowl with strawberries towards the top.
- Thinly slice grilled chicken and coat with a little dressing, fan out the chicken on one side of the salad and top with candied nuts and crumbled goat cheese.
STRAWBERRY VINAIGRETTE INGREDIENTS:
- 2 c soft strawberries (this recipe is great to use up older berries)
- 2 c rice wine vinegar
- 3 Tb sugar
- 2 Tb strawberry jam
- 0.5 tsp dijon mustard
- 3 c olive oil
- Salt & pepper to taste
STRAWBERRY VINAIGRETTE PROCESS:
- Combine strawberries, sugar and vinegar and smash, let set for 3 hours and strain.
- Blend mixture with jam and Dijon.
- Slowly add in olive oil.
- Season to taste with salt and pepper.