Q: Many times, I have eaten at Union Hill Grill in Canton. This restaurant was previously owned and operated by the owners of Silos Grill in Alpharetta, and fortunately, the new owners of Union Hill Grill continue to serve the same delicious food. Many times, I have had their Shrimp & Grits and House Salad with their delicious dressing and Blue Cheese Crumbles. It is by far the best that I have ever had. I would really appreciate it if they would share these recipes so that I could make these wonderful dishes at home. It is a pleasure to dine there. Not only is the food delicious but the service is excellent. Thank you. — Betty Boucher, Ball Ground
A: Brian and Hannah Kibler own Canton’s Union Hill Grill shared their Shrimp & Grits recipe with readers of the AJC over a year ago, and now they’re happy to share the recipe for their house salad. When Hannah Kibler sent the recipe, she wrote, “It’s important to say we inherited this recipe from the previous owners and diners can also enjoy the dressing at Crabapple Tavern and Windward Tavern.”
The salad itself is a mix of greens, julienned carrot, sliced seeded cucumbers, halved cherry tomatoes and slices of red onion. It’s tossed with their house dressing and then topped with blue cheese crumbles.
Union Hill Grill’s Miso Vinaigrette
3/4 cup water
3/4 cup soy sauce
3/4 cup mayonnaise
1/2 cup white miso
1/4 cup unseasoned rice vinegar
2 tablespoons honey
2 teaspoons chopped cilantro
2 teaspoons chopped green onion
1 teaspoon salt
1/2 teaspoon black pepper
3/4 cup extra-virgin olive oil
In the bowl of a food processor, combine water, soy sauce, mayonnaise, miso, vinegar, honey, cilantro, green onion, salt and pepper. Process until smooth. Then slowly drizzle in olive oil and process until emulsified. Will keep up to one week in the refrigerator. Makes: 3 3/4 cups
Per 1-tablespoon serving: 54 calories (percent of calories from fat, 88), trace protein, 2 grams carbohydrates, trace fiber, 5 grams fat (1 gram saturated), 1 milligram cholesterol, 341 milligrams sodium.
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