It takes a very special salad to make it onto a company dinner menu twice in one week.
This SALAD is that special. Served simply with chicken (once grilled, once roasted) this dish makes magic at the table.
I learned it last year while living in St. Louis, a former waiter of the famous Canlis restaurant in Seattle lived nearby and brought this exact salad to a potluck. How lucky we were!
Though ripe for improvisation as encouraged in the recipe, make as written at least once – it’s worth the effort to keep the strange looking ratios. You will be rewarded! Enjoy all spring long…
Your just going to leave us hanging? No recipe?
It’s in the link!
Where? I can’t find it.
The all-caps “SALAD” word is a link to the restaurant’s recounting of the recipe.
I can’t find it either. Celeste