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Little Flower Cafe’s Goddess Salad

In the spirit of Valentine’s Day we bring you a collection of recipes from our favorite L.A. based chefs. Christine Moore has been the nucleus of the Los Angeles food scene for 15 years, starting her little restaurant empire with two sweet products- a sea salt caramel and the first artisanal, hand crafted marshmallows. Christine’s Little Flower Candy Co. sweets lined shelves at Surfas and Joan’s On Third and grew to include her own locations from Little Flower Cafe in Pasadena, followed by Lincoln (and its neighboring candy and gift shop) and now C’est La Vie in Montrose. Christine and her pastry chef Cecilia and the hardest working women I know, and their gift for creating vibrant, simple dishes (and cookbooks, and pastry shops and cafes…) is inspiring. This salad is one of our favorites and makes a statement for any romantic dinner. Here’s to two Goddesses!

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The secret of this salad is the lemon thyme dressing. Make a double batch to store in the fridge for the remainder of the week.

Ingredients

Little Flower Cafe's Goddess Salad

20 French green beans*
1/3 cup Chopped hard boiled eggs (about 3)
2 Tbsps Lemon thyme dressing
3 cups Hand-torn Butter lettuce, about one large head
1/2 cup Persian cucumbers, cut into 1/4" slices
1/4 cup Crumbled Feta cheese
1 Tbsp Chopped chives
Lemon Thyme Dressing for about 4 cups
1 Shallot, peeled and finely chopped
1 Garlic clove, finely chopped
1-1/2 tsps Dijon mustard
1/2 cup Apple cider vinegar
1/2 cup Lemon juice
1 Tbsp Fresh thyme leaves (from one large bunch)
1/2 tsp Salt
2 cups Vegetable oil
1 cup Extra virgin olive oil

Directions

  1. Toss the lettuce in the dressing and place in a serving bowl.  Arrange the cucumbers, green beans, egg, and feta on top of the lettuce in distinct sections.  Sprinkle with chives before serving.
  2. For the dressing: Combine shallot, garlic, mustard, vinegar, lemon juice, thyme, and salt in a mixing bowl.  Slowly stream in the oils, whisking constantly. Taste and add salt if necessary.  Store in an airtight container in the refrigerator for up to 1 week.