... a spirited celebration of regional food and culinary craft, season by season, with original recipes by Susan S. Bradley
I created a version of this salad for Cooking Light magazine many moons ago. I remember being so relieved to have salads to work on for awhile, as the editors too often threw me the dessert assignments. Trying to craft hundreds of memorable and satisfying desserts (over a few years), each with such a low calorie ceiling was making me crazy.
This past spring, I had a salad at Ten01 in Portland, Oregon that rocked my world. It featured micro salad greens, roasted yellow beets, a tangy vinaigrette and a creamy mixture underneath the salad that the kitchen billed as panna cotta. Every time my fork got a bit of that creamy mixture, my palate did a little dance.
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