I've had this dish a few times at the Wolfgang Puck Bistro inside Macy's at South Coast Plaza. At Chinois on Main, Puck's restaurant in Santa Monica, it's been on the menu for over 25 years, such is its popularity. It even includes Colman's mustard, which I blogged about yesterday.Cooking a chicken from scratch might sound a little drastic, but precooked chicken should work in a pinch. Chinois Chicken SaladServes 4 as an appetizer, 2 as an entréeFor the Chinese Mustard Vinaigrette:2tsp Chinese
Here's another light, summery one, this time from Craig Strong, the new Executive Chef at Studio, at the Montage Laguna Beach.The recipe serves four and Strong recommends using Dungeness crab.Ingredients½ pound crab2 egg yolksjuice of ½ lemon1 vanilla bean, scraped, reserving seeds½ cup grapeseed oil1 cantaloupe melon¼ cup honey¼ cup sherry vinegar¼ cup grapeseed oil2 cups micro greensMix the egg yolks, lemon juice and vanilla bean seeds in a small mixing bowl. While whisking, constantly d
Courtesy of Vincent Muraco and Joyce Goldstein at Huntington Beach's Zimzala restaurant (within the Shorebreak Hotel), this is a gorgeous, easy-to-assemble salad that you can get away with for another month or so, while the weather's still warm enough. Apparently also known as emmer wheat (although I'd never heard that term), farro makes a toothsome change from deathly-dull pasta or potato salad.And, as an extra bonus, it looks mighty pretty in the bowl.
