Tequilaberry's Salad
- Chef John Politte
- Jun 27, 2021
- 2 min read
Updated: 23 minutes ago
During my research for this recipe, I encountered feuds, anger, and name-calling, but I also discovered fond memories and a 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 numerous websites and blogs, the basic content of the blogs and recipes was acceptable; the animosity arose in the comments section. Hatred for the ownership of the restaurant often arises from disputes over the authenticity of the recipe and 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 original recipe as possible. I came across a comment that included a picture of the recipe on an index card; the card looked old and tattered, so I used it as the basis for this recipe. Buttermilk is a significant factor in the recipe, with some claiming it is what makes it authentic, while others argue that it is not a necessary ingredient.
My 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 it!
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
Cut cauliflower into small florets and place in a large bowl
Fry bacon and drain-cut into small dice and place in the bowl with cauliflower
Add the mayo, sugar, vinegar, and Parmesan cheese into the bowl and mix well.
Add the shredded lettuce just before serving.
Perfect for summer BBQs or potluck dinners.
Makes 10-15 serving
Watch the video recipe below. Have a great day!
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