There’s a romantic kind of old-fashioned glamour to department store restaurants that I love. My mom used to take us to lunch at the restaurant in Ohrbach’s department store in Los Angeles for special occasions. I always got a lemonade and the tostada salad, basically a Mexican salad served in a huge flour tortilla that had been fried into the shape of a bowl. It was amazing to me—imagine, you could eat the bowl! Then
In a small lidded jar or bottle, combine the oil, vinegar, and the lemon juice (or omit the lemon juice and increase the vinegar to
In a large bowl, combine the radicchio, endive, romaine, beans, tomatoes, onion, and pepperoncini. Drizzle the dressing over the salad, toss, and adjust seasonings. Use a vegetable peeler to slice wide curls of Parmesan into the salad before serving.
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