I recently went to The Penthouse, the new restaurant at the top of The Huntley Hotel in Santa Monica. While the food was a little less than spectacular, the view of the Pacific from that high up was pretty stunning. However, there was one thing I ate that got my attention, which was their Green Crunch Salad.
The mix of crunchy greens tossed with a spicy vinaigrette was awesome, so I decided to re-create it at home, with my personal preferences, of course. The Penthouse's salad was composed of fresh sugar snap peas, cooked regular peas, and steamed edamame, which I did as well. However, instead of lightly steamed asparagus tips, I used raw snow peas cut on a bias. I dressed my vegetables with a spicy balsamic vinaigrette (3:1 olive oil: balsamic vinegar + finely minced garlic + salt/pepper + crushed red pepper) and the result was good. In fact, I might say that I liked my version with the balsamic vinaigrette a little more than The Penthouse's Asian-inspired sesame dressing.
4-15-2007 @9:21PM Lindsay said... oh YUM! raw snowpeas = a recent thing for me (vegetables are always cooked, in cantonese cuisine). looks like a great combo. now if only it'd stop snowing in montreal..
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4-15-2007 @10:26PM Colin said... It'll never stop snowing in Montreal. *sigh*
I know it sounds very forties but this could use some slices of hard boiled egg.
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4-16-2007 @2:21AM David said... Wow, that recipe sounds great I'll have to try it. I like to visit kathyireland.com website, one of her specialties is an acafe line which is a specialty brand of hers. This chef Andre Carthen (acafe) gives these really tasty recipes and for free. He has salads, patas, cakes etc. You should try it, you'll like it.
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4-16-2007 @6:07PM bdw said... Balsamic rocks. Here in New England we get crunchy green fiddlehead ferns, which would go great in this.
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