Salads
Salads can be the whole meal or simply the opening act. Some are hearty enough to stand on their own at lunch. Others are light and bright, just enough to whet the appetite before the main course.
Grilled Zucchini and Chickpea Salad with Tonnato
Grilled zucchini, chickpeas and roasted tomatoes in a bright oregano dressing, spooned over creamy tonnato and finished with fresh basil.
Winter Salad
Spring greens and radicchio with Sumo orange, maple-toasted pecans, shaved Gruyère and mint. The orange juices do the work of a dressing.
Not Your Grandma’s Coleslaw
Coleslaw doesn’t need mayo. This one trades the creamy dressing for soy sauce, lime and fresh ginger, and you may never go back.
Peach Tomato Salad
Ripe peaches, tomatoes, cucumber and green onion in lemon and olive oil, finished with sumac and fresh dill.
Kiwifruit and Avocado Salad
Kiwifruit and avocado over greens with tomatoes, olives, capers and dill, dressed with olive oil, vinegar and lemon zest.
Barley Salad
Barley tossed with grilled zucchini, bell pepper, tomatoes, radish, avocado, olives, capers and basil in a white balsamic dressing.
Fiddlehead Salad
Fiddleheads with asparagus, artichoke and feta, finished with fresh dill and sun-dried tomatoes.
Mediterranean-style Chicken Salad
Poached chicken with bell pepper, white beans, rocket, capers, olives and mint, dressed with citrus and olive oil and served chilled.
Poached Shrimp and Avocado Salad
Poached shrimp and avocado with radish, shaved fennel and rocket, topped with my Caesar granita: Clamato, vodka and hot sauce frozen into cool, crunchy crystals. The avocado soothes the heat.
Tomato and Mozzarella Salad
Ripe tomatoes and torn fresh mozzarella with olive oil and a Caesar granita, served at room temperature.
Salad with Fried Halloumi
Romaine, rocket, corn, tomato and cucumber topped with pan-fried halloumi, crisp outside and springy within.
Antipasto Salad
Romaine with chickpeas, fresh mozzarella, salami, artichoke hearts, roasted peppers and olives in a balsamic vinaigrette.