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Bistro Salad

(recipe, Carrie Floyd)

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With a glass of rosé or white wine, this, in my estimation, is a perfect dinner for one. I like to draw the meal out as long as possible, preferably with something good to read: a bite of salad, followed by an olive, then a bite of bread with cheese, a sip of wine, I flip the page of my book . . . and so on.


  1. 2 cups mixed greens, washed and dried
  2. 2 to 3 Tbsp. House Vinaigrette
  3. ¼ cup Simple Pickled Beets or leftover roasted beets
  4. ¼ cup toasted walnuts
  5. Salt and freshly ground black pepper
  6. 2 slices fresh baguette or other artisan-style bread
  7. A small wedge of delicious, soft cheese, at room temperature
  8. ¼ cup Marinated Olives, or olives purchased from a specialty store


  1. Toss the greens with the vinaigrette in a medium bowl, then turn out onto a large dinner plate. Arrange the beets and walnuts over the tossed greens, then season to taste with salt and pepper.
  2. Spread the cheese onto the bread and add to the plate, along with the olives.