SLO Provisions owners Steve Bland + Dwyne Willis, San Luis Obispo, California

 

Southern gentlemen Dwyne Willis and Steve Bland are spouses and business partners who own and operate SLO Provisions. Their menu includes rotisserie chicken, pulled pork, bocadillo, devilied eggs, biscuits, porchetta, and locally-famous salt and vinegar chips. Everything is crazy-high quality, flavorful — and with the ambiance to match. We talked about the realities of modern restaurant ownership, the Silver Palate, and favorite cookbooks.

Website: sloprovisions.com

Instagram: @sloprovisions

 

Kale-Cauliflower Caesar Salad

For the dressing:

  • 1 cup white wine vinegar

  • ¼ cup fresh lemon juice

  • 3 Tablespoons roasted garlic

  • ¼ cup shallot, minced

  • 2 Teaspoons anchovy

  • 2 Tablespoons Dijon mustard

  • ¼ cup Italian flat-leaf parsley, chopped

  • ½ cup Parmesan cheese grated

  • 2 Teaspoons salt

  • 1 teaspoon ground black pepper

  • 24 ounces olive oil (or a blend of olive oil and a more neutral oil if preferred)

Puree all ingredients except oil in a food processor until well combined, and then slowly drizzle the oil into the processor until emulsified. This will make about 32 ounces of vinaigrette to use as needed to dress the salad (the remainder can be refrigerated for a couple of days.)

For the salad:

  • Kale (we prefer baby kale but other kale can be used if you remove the stems and chop the leaves as desired)

  • Halved cherry tomatoes

  • Roasted cauliflower (eg florets from 1 head cauliflower, roasted in 400 degree F oven, 30-40 minutes, tossed halfway through)

  • Toasted breadcrumbs

  • Parmesan cheese

Toss the kale, tomatoes and cooled cauliflower together, then top with toasted breadcrumbs, grated Parmesan cheese, and dressing.

 
Jaime Lewis