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« Mariscos Monday: The El Puerto Mariscos Truck | Main | Midweek Meanderings: King Bistro opens and want some Twisted Sushi??? »

Tuesday, 10 March 2015



manchego isn't too easy to get here, but I'm gonna try this with another cheese:) thanks for the recipe Kirk!


Nice! Now the misses can have it for breakfast, just like in Portland!


Let me know how it turns out Kat!

Yep, she sure can Jason!


I'm more interested in that Mayo recipe. 3 minutes?


Really....ST, you want the mayo recipe, huh?


The salad looks great! I need a microplaner now, haha.


Hey CC - This is the one I use. It works much better than one which cost over twice as much:

Works real well. Have fun!


This looks amazing! We were just at Tasty n Alder tonight (for the second time) and (for the second time) had this addictive salad. This time I picked the waiter's brain. I'm sure he didn't tell me everything but he did tell me the dressing is made with safflower oil, avacado, tarragon and heavy cream. Good to know! He also said the "6 min boiled egg" is key and told me to "Google it". Haha
I can't wait to try this at home with your recipe and the few tips the waiter gave!
OH and he said the 30 min ice water bath on the radicchio was key for cutting the bitterness.


We were back in PDX recently RR...and man, that salad is great. Have fun with your salad adventures and thanks for commenting!


Any new ingredients or tweaks? Going to try soon!


Other than making my own "smoked mayo", this is how I serve it. Good luck Shan!


I at first thought this combo sounded weird. I ordered it as TNA in Portland. OMG one of the best meals I ever have eaten! I'm making today, to test this recipe for thanksgiving. I'll get back to you.


It is very good isn't it Diane? Hope this turns out well for you!

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