has more than 20 years of executive chef experience. He has worked in places as diverse as a cafeteria in Kansas, a lakeside restaurant in Switzerland and at movie premieres in Hollywood. For the past several years, Richard and his wife, Ashley, have owned and operated IvyWild Inn in Wenatchee. In addition to the bed and breakfast, their busy catering business and occasional cooking classes, the Kitoses were getting ready to open Lulu’s Restaurant in East Wenatchee sometime in mid-August. Richard shared a light salad recipe featuring two of the Valley’s specialties, apples and pears. He says Lulu’s menu will “focus on the local bounty that is available in the Wenatchee Valley.”
Apple-Pear Salad on Romaine with Candied Pecans courtesy of Richard Kitos Dressing
1/4 cup red wine vinegar 2 garlic cloves 1/4 cup whole grain mustard 1/3 cup honey 3/4 cup canola oil In a blender combine the first 4 ingredients, blend, then slowly add the oil until it is all incorporated. Season with salt and pepper.
September / October 2013
Chef Richard Kitos with his Apple-Pear Salad on Romaine with Candied Pecans. Candied pecans
1 cup pecans 1/3 cup sugar 1 tablespoon Sriracha
2 Gala apples cored and chopped 2 pears cored and chopped 1 head romaine lettuce, shredded 1/4 cup crumbled Gorgonzola cheese
Bring a pot of water to a boil, put the nuts in and cook for 2 minutes. Drain through a colander then toss with the sugar and Sriracha. Put on a baking sheet that has been sprayed with oil, bake at 350° for about 25 minutes, turn 3 times with a spatula while baking.
In a bowl toss the apples, pears and romaine, then lightly toss with desired amount of dressing. Put on a serving plate, top with the pecans and Gorgonzola, serve and enjoy.
Published on Aug 21, 2013