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…