This spectacular salad was stolen – or at least the idea of it was. This is my version of a Taphouse Salad, inspired by a beer pub in Sioux Falls, Taphouse 41. First of all, I never would have thought to order such a thing – my Dad did. Then I salivated over his meal while I ate mine.
The Taphouse calls this a “Hamburger Salad.” Doesn’t sound too good, does it? I couldn’t imagine such a thing, but when it came it was a mess of Spring Greens with Roasted Tomatoes, apple, brie, mushrooms and a Sorghum Vinaigrette – the surprise was a gorgeous little “smash-style” burger hidden under it all, soaking up all the flavors.
So, of course, the next time we went, I ordered the salad myself and tried to memorize the tastes, and questioned the waiter, too. Turns out the chef is quite proud of his dressing – and with good reason. As far as I can tell, he should be proud of everything there! Stop in if you’re in the area. I went just a bit less sweet with my Sorghum Vinaigrette. I also substituted Goat Cheese for the Brie and came up with my own Oven Roasted Tomatoes.
It wasn’t until I took all my pics and started to eat that I realized I hadn’t added the goat cheese and apples! Duh! Trust me, they were there and maybe next time I’ll take more pics – I know I’ll be making versions of this salad for a long time to come. Maybe with pears, perhaps with a few of my candied pecans instead of mushrooms.
One of the things I really like about this meal is it can satisfy so many people with different diets. Serving carnivores? Well, they’re happy with the burger, and it’s nothing to toss it on a bun and serve the salad as a side. Vegetarians can go sans burger – there’s enough heft to the salad with the cheese and mushrooms to carry someone over. And of course, served as is, it’s a great low carb meal – just watch the dressing.
Another great thing? Aside from the burgers, most of the ingredients can be made ahead. The Sorghum Vinaigrette, the Oven-Roasted Tomatoes and the Pan-Roasted Mushrooms and Onions are all “make-ahead” and can be ready to go when you’re ready to make the salad. The Smash-Style burgers cook incredibly fast.
As far as bringing this in on a budget, here’s a case where I opted to use a Spring Salad Mix – if you have a great store where you can mix and match your salad greens, you’ll likely pay much less. If not, think about making this when there’s a great special at the store.
The prepackaged mixes generally go for anywhere between four and 10 times the cost of buying lettuce by the head. Don’t forget to watch for specials and use a coupon, if possible, on the goat cheese, while you’re at it. I often find buy one get one free specials on what I call “near deli” cheese.
- 1 package Spring Style Salad Mix
- 1/2 recipe Slow-Roasted Tomatoes
- 1 recipe Pan Roasted Mushrooms & Onion
- 4 Smash-Style Burgers
- 2 tart apples, halved, cored and sliced thinly
- 1 log goat cheese (plain or honey)
- Sweet Sorghum Vinaigrette
The recipe, here, is basically just assembly. Add burger to plate, top with greens. Add tomatoes, apple and mushrooms each, respectively, to a corner of the plate. Top with goat cheese and drizzle with vinaigrette…
From the kitchen of http://www.frugalhausfrau.com
Here are all the components of the Taphouse Salad:
This is also my first time linking to Saucy Saturdays – a food and craft link party!