Monday, May 2, 2011

Antipasto Salad

The ingredients just made sense when composing this salad today for lunch. Baby artichokes marinated in a pesto vinaigrette, salami, pickled fennel, fried capers, parmesan shavings, hot peppers, balasamic reduction, and Mache.

Same salad, 2 different presentations

This is my take on a caesar salad. A parmesan custard, bread tuile, sun dried tomato aioli, white anchovy, and kalamata olive dust. Not sure which presentation I preferred.