Salads offer the perfect opportunity to showcase artisan ingredients, locally grown produce and creative presentation ideas. For instance, Chef Ben de Vries of Luella in San Francisco serves Shaved Portobello and Arugula Salad in a Parmesan Tuile. The salad is dressed with lemon vinaigrette. Fruit flavors also shine brightly in the Spicy Venison Salad with Pomelo and Pickled Mango, from chef de cuisine Chris Rendell at Double Crown Restaurant in New York City. The venison marinade ...
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