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Side Dish

California microgreens salad

Chad Minton
The Ritz-Carlton, Marina Del Rey

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15-20 cooked French green beans
1 oz. portobello mushrooms, grilled and sliced lengthwise
1 medium artichoke, cooked in white wine, chicken stock, shallots and garlic, cut lengthwise
1 oz. rendered bacon
1 oversized pinch parsley
1 cup microgreens (tiny salad greens)
Vinaigrette of olive oil, balsamic vinegar, chopped shallots and fresh basil, parsley and cilantro


In a metal bowl combine green beans, mushrooms, artichokes, bacon, parsley and microgreens. Add in vinaigrette and toss gently. Add kosher salt and cracked black pepper to taste. Plate with cracked black pepper around the perimeter of the dish.

Serves 1.

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