May 18, 2013 |
Dear SOS: My husband and I are completely in love with the LGO Chopped Salad at the Luggage Room in Pasadena. We moved an hour away from the restaurant and dream about it. Is there anyway you could get the recipe? Karim Wasson Corona Dear Karim: A little cheddar, some cubed pepperoni, olives, raisins, cucumber, crunchy pistachios and delicate lettuce strips are tossed with a bright yet creamy Champagne vinaigrette in this colorful take on the classic salad. The Luggage Room was happy to share its recipe, which we've adapted below.
March 30, 2013
Thai vinaigrette 15 minutes. Makes about 1 cup vinaigrette Vinaigrette base 1/2 cup fish sauce, preferably Red Boat brand 1/4 cup light soy sauce 1 tablespoon plus 2 teaspoons (1 ounce) shrimp paste 7 ounces coconut palm sugar, grated (about 1 1/3 cups) 6 dried red Chinese chiles Blend together the fish sauce, light soy sauce, shrimp paste, sugar and chiles to form the base. This makes a generous cup of vinaigrette base, more than is needed for the remainder of the recipe.
February 17, 2013 |
This week's Culinary SOS request comes from Mindy Friess in Torrance: "A visiting cousin from Georgia and I recently ate lunch at the Bluewater Grill in Redondo Beach , and she loved the avocado vinaigrette salad dressing - so much so that we returned for dinner the following day just so she could order it again. Any possibility that the Bluewater Grill would share its recipe for this salad dressing? It would make one Georgia peach very happy. " Anything to keep a Georgia peach happy!
February 16, 2013 |
Dear SOS: A visiting cousin from Georgia and I recently ate lunch at the Bluewater Grill in Redondo Beach, and she loved the avocado vinaigrette salad dressing -- so much so that we returned for dinner the following day just so she could order it again. Any possibility that the Bluewater Grill would share its recipe for this salad dressing? It would make one Georgia Peach very happy. Mindy Friess Torrance -- Dear Mindy: Anything to keep a Georgia Peach happy! Avocado lends richness to this dressing, which blends fresh lime juice, a touch of Champagne vinegar, cilantro and green onions for a bright and tangy addition to any salad.
December 15, 2012 |
Dear SOS: I recently "rediscovered" La Grande Orange in Pasadena's Del Mar station and absolutely love its kale and quinoa salad - it's light and refreshing, although sometimes it is a bit too heavy on the dressing.... I have enjoyed it often enough to know that it contains shredded kale, quinoa, diced red bell pepper, grapes, sunflower seeds and grated Manchego. I think that's everything, however, I need help with the dressing. Please, can you help me find it? Carrie Berger Via email Dear Carrie: Dark green julienned strips of kale are tossed with nutty quinoa and sunflower seeds, colorful bell pepper and red grapes, then dressed with a bright Champagne vinaigrette.
November 11, 2012 |
Blanch Brussels sprout leaves and they become tender enough to use in a salad. Combine them with dried fruit and nuts and dress the salad with a tangy mustard vinaigrette, as in this recipe from La Grande Orange in Pasadena, and you've got a perfect fall first course, as demonstrated in the video above by Test Kitchen manager Noelle Carter. You can find the recipe below. Brussels sprout salad is one of the favorite holiday recipes we've collected in our "Los Angeles Times Holiday Handbook.