Salads

This salad dressing is remarkably good and as sweet as you might imagine.

2003 Award Winning Recipe!

A specialty gardener and lover of fine regional wines and cuisines, Joe discovered the Pequillo while in Spain visiting family friends with his wife Robin. This kaleidoscopic salad is superb with grilled pork. (Their adored Olde English Bulldogs, Brutus and Caesar, also love a taste of the pipiranna.)

Housed in a century-old fieldstone foundry in St. Helena, CA, Terra ignited the transformation of Napa Valley into the culinary Mecca it is today. Reinvigorate your recipe repertoire with 175 of their favorites in this highly regarded cookbook. Or, call (707) 963-8931 for reservations and a romantic, elegant dinner in a stone-walled dining room. Tip: “...radicchio can have a bitter flavor. Before you use it, taste a leaf. If you want to reduce the bitterness you can soak it for up to 30 minutes in cold water. Any leftover salad can be sautéed (in its dressing) and served as a side dish with meat or game”.

Chez Panisse
Berkeley, California

Because this salad is so simple, its success depends on the quality of its three main ingredients.

This is one of my favorite little surprise salads to serve with Mixed Grill Sate or other hot-spicy main courses. It is easy to prepare and is delicious, with a surprising taste, texture and haute cuisine spa attitude.