Healthy and hearty and just in time for summer (but good all year round!): main course salads

Celebrate summer by offering a buffet of salad options and keep the heat out of the kitchen. Can be served as a plated (restaurant-style) dinner as well, allow me to recommend how many courses and pair a cold soup and appetizer with your salad entrée

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Frisée and Radicchio/ House-cured Gravlax/ Organic Strawberries/ Blood Orange Vinaigrette

Called Palta Relleno in Peru, the concept of stuffed avocados present a variety of culinary options to play with:

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Avocados Stuffed with Ahi Tuna* G

Vegetable Salad-filled Avocado G

with fresh peas, corn kernels and roasted poblanos

Avocados Stuffed with Shrimp or Crab Salpicon G

photo (62)
Massaged Kale or Traditional Caesar*

(add chicken or shrimp)

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Corpus Christi Salad, photo by Adriana Almazan Lahl G

:
75 - Corpus cristi salad

ESCABECHE
Escabeche is combined with crispy carnitas, butter lettuce and red onions, served with cilantro/lime vinaigrette. G

34 -escabeche
Escabeche, photo by Adriana Almazan Lahl G

CARNE APACHE SALAD*

Traditional Yucatan preparation in which premium grass-fed beef is marinated in lime juice with a hint of japaleño until “cooked” (similar to how ceviche made)

tossed with arugula and topped with Queso Cotija

carneapachesalad

GRILLED CHICKEN JICAMA MANGO SALAD
with baby organic spring greens and a raspberry/chipotle vinaigrette G

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(TRADITIONAL OR) LAMB PANZANELLA
Seasoned, roasted lamb in a twist on traditional bread salad: crusty baguette, heirloom tomatoes, cucumbers, sweet peppers, served with a rosemary vinaigrette

SIZZLING STEAK PEAR ARUGULA SALAD
Warm steak does a beautiful job a creating wilted greens in this unusual salad, served with lemon and Napa Valley extra virgin olive oil, topped with parmigiano Reggiano G

SHRIMP AND SALAD RAW ARTICHOKE SALAD
with baby arugala and Napa Valley EVO G

83 - Salpicon
SALPICON DE RES o  CANGREJO
A Mexican favorite, combining cold grilled tri-tip with yellow fingerling and red Bodega potatoes, radish coins, and red onions. Traditionally served on a crispy tostada with a slice of avocado. Also available as Crab Salpicon or made with Bacalao (salt cod) G

GLUTEN FREE

* These items are served raw or undercooked, or contain (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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