Inspiration for Executive Chefs
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ALADS
Bristol Palms Salad: Bristol Palms Salad with Dandelion Honey Vinaigrette, and Shaft?s Blue Cheese
Chayote Slaw: Chayote Slaw served South African baby pineapple (Serves 4)
Grated Vegetables with Greenings and Prunes
Jumbo Lump Crab and Heirloom Tomato Salad with Yellow Tomato Gazpacho
Kadhai Fried Paneer: Kadhai Fried Paneer Cheese with Rainbow Vegetables
OOH-LA-LOBSTER SALAD: Created by executive chef Bruno Massuger of the Center Club in Costa Mesa, California, this unique salad combines lobster, shrimp, and scallops, and is accompanied by tabbouleh
Red Beet and Cherry Salad with Mixed Baby Lettuce and Goat Cheese
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Inspiration for Executive Chefs
