Now, it is one of the most diverse spots in Memphis!
One reason for that is the fact we all love good food, no matter who we are.
Onie stopped by with Caritas’ Culinary Artist-In-Residence Chef Eli Townsend to teach us how to make their Summer Berry Salad.
Summer Berry Salad
Yields 6 servings
1 pint bluberries
1 pd. Strawberries
2 heads of Romaine
1package of Acadian lettuce
1 egg white
1/4 cup of room temperature water
1/2 cup of sugar
pinch of cinnamon
2 cups of grilled chicken cubed
Choice of Salad dressing ( we use Raspberry Vinaigrette)
Wash and chop Romaine add acadian and place in large salad bowl in fridge until served.Quarter strawberries and combine with blueberries in small bowl.
Set oven @ 350. place egg white in mixing bowl and whisk until it becomes frothy(white bubbles) then add water, sugar and cinnamon whisk again and then toss nuts throughly. Place pecans on lined cookie sheet and bake for 15-20 minutes. Let cool
Place greens on plate then (center). Then add cube chicken, berry mixture and candied pecans. Lastly added crumbled Feta. Drizzle with dressing and serve.
- Caritas Village
- 2509 Harvard Ave.
- (901) 327-5246