Spring mix, toasted walnuts, shaved Bosc pear, gorgonzola in walnut/pear vinaigrette.
Foque yeah.
6 Likes
kale and sunflower seed salad from Occhiolino in Toronto
2 Likes
Chrysanthemum Caesar salad.
I ate this at a restaurant a few months ago, and it stuck in my mind, so I looked for the greens to try it out at home.
5 Likes
Thanks for the mention of Build Your Bowl Salad Cookbook. My library copy arrived and will get sampled soon.
1 Like
I’ve made 10 salads out of that book, and every one has been good. I hope you enjoy it as much as I do.
1 Like
Maindish salad Louie - with lemon pepper salmon (served warm), and 6 cooked tail-off shrimp (chilled), Asparagus, cucumber, tomato, artichokes, lettuce, hard-cooked egg, smoked paprika, 1000 island dressing - Inspired by one enjoyed a few years ago at Kincaid’s restaurant. Photographed w/o the drizzle of dressing each of us added at the table.
5 Likes
Crisp greens, Bahama Bomb maters, zesty mustard vinaigrette.
2 Likes
I missed mentioning the quartered new potatoes, (warm) in my ingredients list above. Love this salad because every bite can be a different mix-match of both temperature and flavor.
1 Like
As mentioned in the Holiday Leftovers discussion, Coronation Chicken salad for lunch.
1 Like
A composed salad as maindish - love this since every bite can be a different combination of flavors, temperatures and textures. On/around a small amount of iceberg lettuce, with thousand island dressing sparingly drizzled: last of the smoked salmon (cold), quartered boiled yukon gold pototatoes seasoned w smoked paprika (warm), tail off shrimp sauteed in lemon oil w lemon pepper (warm), cucumber sticks, quartered Roma tomato, h.b. egg half, 3 small artichokes.
3 Likes
Butter lettuce with pomegranate seeds, walnut pieces, and crumbled blue cheese, tossed in a 4:1 arbequina olive oil (Texas Olive Ranch) and Champagne vinegar with a wee bit of Roland Dijon. Perfect with cacio e pepe for dinner.
6 Likes
