Lunch-GREENS

Question 1

Southwest Grilled Chicken Salad

Answer 1

Ingredients: five ounces frisee lettuce, four ounces grilled chicken breast, roasted red bell peppers, cotija cheese, topped with tortilla chips and pepitas
Accompaniment 1: Creamy lime dressing-buttermilk, sour cream, garlic, white pepper, lime zest, and lime juice
Accompaniment 2: Sherry Vinaigrette dressing-sherry vinegar, oilive oil, honey, garlic, salt and pepper

Question 2

Red, White and Blue Salad

Answer 2

Ingredients: rainbow heirloom tomatoes (about a half pound), topped with Point Reyes Blue Cheese, thinly sliced shallots

Question 3

Tuna Nicoise Salad

Answer 3

Ingredients: four ounces grilled Ahi tuna served rare, five ounces mixed greens, Kalamata olives, quail egg, haricot verts (French green beans), cherry tomatoes
Accompaniment 1: Dijon Vinaigrette-rice wine vinegar, olive oil, Dijon mustard, garlic, salt, and pepper

Question 4

Grilled Caesar Salad

Answer 4

Ingredients: half a head of grilled Romaine heart, Grana Parmesean, two pieces white anchovy, torn baguette croutons
Accompaniment 1: Chef’s Classic Caesar Dressing-traditional Caesar dressing with raw egg yolk and anchovy fillets