- romaine lettuce, tangelos, pomegranate, and vinaigrette (3:1 oil:acid)
- baby spinach, pears, dried cranberries, pecans, shallot-thyme vinaigrette*
- arugula, roasted beets/carrots, sesame seeds, avocado, no dressing
- mesclun leaves, cucumbers, spirulina millet**, tahini-lemon dressing
- frisee lettuce, apple matchsticks, pan-fried capers, sherry vinaigrette
- golden beets, mandarins, shaved shallot, pine nuts, lemon vinaigrette (recipe)
*Shallot-Thyme Vinaigrette
(Massive quantities, delicious)
3 shallots, finely minced
6 stems of fresh thyme, bruised
1/3 cup freshly squeezed lemon juice
2/3 cups champagne vinegar
3 cups olive oil
1/2 teaspoon kosher salt
**Spirulina Millet
Cook millet, then toss with a little spirulina powder so that it turns light green. Season with salt.
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