Inspired by friends and family who are now joining in and eating more raw foods, I played around with a super simple raw asparagus walnut salad recipe.
Toast nuts (I used walnuts but you can use pine nuts, pecans, whatever you like) on a cookie sheet for a few minutes at 350 degrees. Slice a bunch of raw asparagus in small crosswise slices and toss with toasted nuts, parmigiano reggiano cheese, 1/3 cup red wine vinegar, 1/4 cup Evoo and s&p. I refrigerated it for an hour or two.
It doesn't get easier than that. The red wine vinegar, olive oil combo softens the asparagus a touch. It's crunchy, tangy, addictive.
Enjoy!
Saturday, June 12, 2010
Rick Bayless: Red O...my God that’s Good!
Red O
8155 Melrose Avenue
Los Angeles, CA 90046-7016
Nibbled on a little of everything during one of the first few days of Red O’s opening. Rick Bayless created the lip-smacking menu and trained the staff, so you get exactly what you expect: Mouth-watering, piquant, Mexican cookery -- beautifully presented.
My faves:
Nosh: Corn chowder with roasted poblano chile and dungeness crab
Drinks: A very reasonably priced Malbec
Décor: The glass tequila tunnel, bar swings
Pics for now, captions to follow.
8155 Melrose Avenue
Los Angeles, CA 90046-7016
Nibbled on a little of everything during one of the first few days of Red O’s opening. Rick Bayless created the lip-smacking menu and trained the staff, so you get exactly what you expect: Mouth-watering, piquant, Mexican cookery -- beautifully presented.
My faves:
Nosh: Corn chowder with roasted poblano chile and dungeness crab
Drinks: A very reasonably priced Malbec
Décor: The glass tequila tunnel, bar swings
Pics for now, captions to follow.
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