Salads

Salads don’t have to be made with lettuce, tomatoes and cucumbers every time. I'm happy to say that I eat a lot of salad! I think it’s the crunch I love! And you can make really interesting combinations year round. To keep things interesting I always come up with new combinations of flavors and textures, warm and room temperature salads. Sometimes I don't even use greens in a salad! I am a big fan of toasting some nuts – almonds, pecans and walnuts in particular, to sprinkle over a goat cheese salad or to offset the tang of a citrus vinaigrette. I always make my own vinaigrettes, and my pantry is full of different varieties of olive oils as well as lots of interesting vinegars. Citrus also make great additions to vinaigrettes - use a piece of lettuce or other ingredient in your salad to taste your dressing, and season with salt and pepper as needed.

Chez Panisse Garden Salad with Garlic Croutons
Grilled Chicken Salad with Sweet and Hot Peppers, Olives, and Capers
Romaine Salad With Almonds and Buttermilk Blue Dressing
Roman Salad with Radicchio, Arugula, Golden Raisin and Pine Nuts
Toasted Goat Cheese Salad with Smoked Bacon