When I went on a business trip to the San Francisco Bay area a few weeks ago, my boss and I took the opportunity to eat at world-renowned restaurant Chez Panisse. The service was horrendous--unfortunately were not allowed to choose whether or not to leave a 15% tip since it was included in the bill--but the food was delicious. And, as with many of the recipes Alice Waters comes up with, my salad seemed like it would not be too hard to make at home, assuming one has access to spectacular organic produce. I gave it a whirl, and came up with a decent salad:
Mix slices and cubes from a variety of tomatoes (plum, cherry, etc.), slices of cucumber, whole mint leaves, salt and a little olive oil. The salad at the restaurant seemed to have a touch of vinegar on it, too, but I am not sure what kind. It was not very strong. I tried some red wine vinegar, because that's the only thing I had besides rice vinegar, and it was too strong. It's just fine sans vinaigre.
Posted by waltondammerung at September 8, 2004 12:33 AM