Another Day in Poe's Kitchen at The Rattlesnake

Chef Brian Poe shows you the world in the back of the house.

For That Most Wonderful Bipolar Time of Year: Chef’s Salad with Sage-Barley Vinaigrette

When I think of fall, I think of the smell of sage, which by November is one of the last herbs standing in my garden. Sage is a calming herb for me; historically, it has been believed to ward off evil and to aid in healing snake bites. I also think of barley—as in a good bowl of beef-barley stew with a hearty autumn beer. Hmmm… we might be on to something here? Sage…snakes…barley…bars…it all comes together in a vision of meals at Poe’s Kitchen that can ward off and warm up those first few evil cold nights. 

Sure enough, it’s that funky time of year in New England when 60-degree sunshine alternates with freezing rain. Nothing evens out the weather’s bipolar disorder like a good pumpkin ale paired with an Indian-summery chef’s salad of Boston Bibb lettuce, eggs, Virginia ham, whiskey-cured bacon, Vermont cheddar, onions, tomatoes, and sage-barley vinaigrette. With the recipe for this dressing, just think of all the salads you can make at home to use up leftover turkey and undo some of the damage after Thanksgiving,,,

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Sage-Barley Vinaigrette

1/2 c. sage leaves
salt and pepper to taste
1/2 t. minced garlic
1/2 t. mined shallots
1 c. olive oil
1/3 c. red wine vinegar
1/4 c. brown sugar
1/3 c. barley, cooked and reserved

Puree all ingredients except cooked barley with a mixer. Add barley and set aside, preferably for 24 hours.

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