• Hey there, welcome to Talk Mental Health – a cozy corner where we're all about mental health, wellness, and just being real. This is your spot to connect with a community that gets it, where we're all on this journey together. Whether you're navigating tough times or lending a listening ear, we've got your back. No judgment, just genuine support. Step in, take a deep breath, and let's make this a space where we lift each other up. Glad you're here!
  • While Talk Mental Health offers a platform for peer support and shared experiences, it is not a substitute for professional mental health assistance. If you find yourself in genuine danger or experiencing a mental health crisis, please reach out to qualified professionals. In the UK, you can contact emergency services by dialing 999. For non-emergency support, consider reaching out to organizations like Samaritans at 116 123. In the USA, the National Suicide Prevention Lifeline is available at 1-800-273-TALK (1-800-273-8255). For support in Australia, contact Lifeline at 13 11 14 or Beyond Blue at 1300 22 4636. Your well-being is our priority, and seeking professional help is a crucial step towards your mental health journey.

MILWAUKEE CHOPHOUSE SALAD

MILWAUKEE CHOPHOUSE SALAD

The Chophouse chef shared this recipe with the Milwaukee Journal Sentinel (JSonline.com). If you don't feel like making the salad yourself, you can visit a Chophouse branch in Bloomington.

St. Paul Pioneer Press

Makes 4 servings.

Dressing:

3 shallots, peeled

1 cup creamy peppercorn dressing (see cook's note)

2 tablespoons champagne vinegar

Salad:

1 head butter lettuce, cored and very finely chopped

1 head radicchio, cored and very finely chopped

1 piece Belgium endive, cored and very finely chopped

2 heads frisee lettuce, cored and very finely chopped

1 hard-boiled egg, very finely chopped

1/2 green bell pepper, cored and very finely chopped

1/2 red bell pepper, cored and very finely chopped

1/4 red onion, very finely chopped

1 red tomato, seeded and very finely chopped

1 ripe avocado, seed removed, very finely chopped

6 strips bacon, cooked until crisp, crumbled

To prepare dressing: Preheat oven to 400 degrees. Set shallots in small, lightly oiled pan. Roast for 10 minutes. Cool. Combine shallots and champagne vinegar in bowl of food processor or blender. Puree. Add to pepper-corn dressing. Mix well. Refrigerate until ready to use.

To prepare salad: In large mixing bowl, combine butter lettuce, radicchio, endive, frisee, egg, peppers, onion, tomato, avocado and bacon. Toss well. Add dressing. Fold to coat evenly. Serve on chilled plates.

Cook's note: Use homemade or purchased dressing. A buttermilk ranch or parmesan peppercorn dressing can be substituted.
 
Top