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  • Chef John Politte

Tequilaberry's salad

In the research I did for this recipe, I came across feuds, anger, and name calling; but I also found fond memories and love for this dish that was once served at a restaurant called Tequilaberry's in Coon Rapids MN.


The restaurant (and its sister restaurant the Vineyard in Anoka) is no longer there, and hasn't been for a while, the building being home to countless eateries since then, currently the Muddy Cow is occupying the spot, (more on that establishment in a later review).


Anyway, while researching countless websites and blogs, the basic content of the blogs and the recipes was fine, the animosity came in the comments section. Hatred for the ownership of the restaurant, fights about the authenticity of the recipe, unfounded claims regarding why they went out of business...you get the idea!


I just wanted a common denominator for the recipe that would give me an idea of what was in it and what was as close to the real recipe. I came across a comment that had a picture of the recipe on an index card, the card looked old and tattered, so I used that to base this recipe on. Buttermilk is a huge trigger point regarding the recipe, some say that is what makes it authentic, some say it is not in the recipe at all.


Mu takeaway from all my research is this If you add broccoli, grapes and almonds to this recipe, it is no longer Tequilaberry's salad, it is a broccoli salad with grapes and almonds in it-not the original recipe from the recipe...just a weird interpretation. Sorry, but this is just the culinary truth.

Anyway, here is the original drama free version of the recipe, I hope you enjoy!



Ingredients

  • 2 cups shredded lettuce

  • 1 head cauliflower

  • 1 pound bacon

  • 1 cup mayo

  • 2 1/2 apple cider vinegar

  • 1/4 cup white sugar

  • 1 cup Parmesan cheese



Method

  1. Cut cauliflower into small florets and place in a large bowl

  2. Fry bacon and drain-cut into small dice and place in bowl with cauliflower

  3. Add the mayo, sugar, vinegar and Parmesan cheese into the bowl and mix well.

  4. Add the shredded lettuce just before serving.

Perfect for summer BBQ's or potluck dinners.

Makes 10-15 serving

Watch the video recipe below. Have a great day!




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