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!Print this recipe
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.
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)|
|2 cups||Vegetable oil|
|1 cup||Extra virgin olive oil|
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.
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.