Saturday, June 12, 2010

Asparagus Walnut Salad

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.


Rick Bayless: Red 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.