Here's something you might be interested in.
Ask a Hipster — Advice you didn't know you needed
Big Screen — Movie commentary
Blurt — Music's inside track
Booze News — San Diego spirits
Classical Music — Immortal beauty
Classifieds — Free and easy
Cover Stories — Front-page features
Drinks All Around — Bartenders' drink recipes
Excerpts — Literary and spiritual excerpts
Feast! — Food & drink reviews
Feature Stories — Local news & stories
Fishing Report — What’s getting hooked from ship and shore
From the Archives — Spotlight on the past
Golden Dreams — Talk of the town
The Gonzo Report — Making the musical scene, or at least reporting from it
Letters — Our inbox
Movies@Home — Local movie buffs share favorites
Movie Reviews — Our critics' picks and pans
Musician Interviews — Up close with local artists
Neighborhood News from Stringers — Hyperlocal news
News Ticker — News & politics
Obermeyer — San Diego politics illustrated
Outdoors — Weekly changes in flora and fauna
Overheard in San Diego — Eavesdropping illustrated
Poetry — The old and the new
Reader Travel — Travel section built by travelers
Reading — The hunt for intellectuals
Roam-O-Rama — SoCal's best hiking/biking trails
San Diego Beer — Inside San Diego suds
SD on the QT — Almost factual news
Sheep and Goats — Places of worship
Special Issues — The best of
Street Style — San Diego streets have style
Surf Diego — Real stories from those braving the waves
Theater — On stage in San Diego this week
Tin Fork — Silver spoon alternative
Under the Radar — Matt Potter's undercover work
Unforgettable — Long-ago San Diego
Unreal Estate — San Diego's priciest pads
Your Week — Daily event picks
Best of 2000: Best Chopped Salad
Sante Ristorante
7811 Herschel Avenue, La Jolla
(858) 454-1315
If you think there's nothing to creating a chopped salad except chopping fresh vegetables and adding lettuce, think again. At Sante, some of the vegetables, such as string beans and fresh artichoke hearts and mushrooms, are boiled briefly in three parts water and five parts red wine vinegar. After they are blanched and cooled, each of these vegetables is placed in a separate container filled with extra virgin olive oil. They are kept in the oil for at least two weeks. At the moment of preparation, romaine lettuce; Boston lettuce; radicchio; arugula; yellow, red, and green peppers; plus uncooked zucchini and yellow squash are cubed very fine. These are tossed with pickled beets and the marinated mushrooms, artichoke hearts, and string beans that have been removed from their olive oil bath. At the last minute, chopped fresh tomatoes are added, and the whole is tossed with made-on-the-premises Italian dressing. The combination of fresh and marinated vegetables and the variety of lettuces will set your palate dancing.
Here's something you might be interested in.
Best of 2000: Best Chopped Salad
Best of 2000: Best Chopped Salad
Sante Ristorante
7811 Herschel Avenue, La Jolla
(858) 454-1315
If you think there's nothing to creating a chopped salad except chopping fresh vegetables and adding lettuce, think again. At Sante, some of the vegetables, such as string beans and fresh artichoke hearts and mushrooms, are boiled briefly in three parts water and five parts red wine vinegar. After they are blanched and cooled, each of these vegetables is placed in a separate container filled with extra virgin olive oil. They are kept in the oil for at least two weeks. At the moment of preparation, romaine lettuce; Boston lettuce; radicchio; arugula; yellow, red, and green peppers; plus uncooked zucchini and yellow squash are cubed very fine. These are tossed with pickled beets and the marinated mushrooms, artichoke hearts, and string beans that have been removed from their olive oil bath. At the last minute, chopped fresh tomatoes are added, and the whole is tossed with made-on-the-premises Italian dressing. The combination of fresh and marinated vegetables and the variety of lettuces will set your palate dancing.
Comments