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All of our recipes are from the original Tavern on the Green. While we don't own the Central Park Locations, we do own the rights to Tavern on the Green worldwide outside of the Tri-State area.
By Taverndirect.com Chef Lou cooking with Father Sam
Time / Servings
Makes: 4 Servings
Secret Ingredient:Tavern’s Citrus on the Green Balsamic Vinegar You Will Need:
6-8 pieces veal scaloppini As an alternative you may use 6-8 chicken tenders or 5-6 slices of pounded chicken breast. If using chicken tenders, please skip preparation 3-6 and bake chicken tenders in the oven until ready.2-3eggs1 cupitalian bread crumbs2 tbspbasil2 tbspItalian Seasoning1 tbspGrated Parmesean Cheese plus 2 tbsp for garnish2 cupsmixed greens6-10grape tomatoesextra virgin olive oilTavern's Citrus on the Green Balsamic Vinegarcrushed sea salt & fresh ground black pepper
Slice the strawberries into thin slices and place in a sealable plastic bag with the 2 tbsp Strawberry Balsamic vinegar in the refrigerator, let marinade for about an hour.
Prepare salad dressing, mix olive oil, 1 tbsp balsamic vinegar, salt and pepper, and mustard together, slowly whisking in oil until it is mixed well and set aside.
Fry bacon in a pan until cooked well and drain on paper towels. Let bacon cool and crumble for salad topping. Set aside.
Place almonds in a separate pre-heated medium-sized pan with a drizzle of olive oil and sprinkle kosher salt over the nuts. Cook and stir for about 10-15 minutes until golden brown and toasty.
Slice strawberries and avocados and green onions.
In a large salad bowl, toss the lettuce and vinaigrette together, mixing well, and top salad greens with the strawberries and avocados.
Garnish the salad with crumbled bacon, green onions, toasted almonds, and a sprinkle of salt and pepper to taste.