Seasonal Mix Salad with Semi-Dried Apricot and Rye Toast with Cheddar Recipe

Seasonal Mix Salad
About: TWIST inside the Mandarin Oriental Hotel is offering a recipe for a refreshing seasonal mixed salad that is perfect for the summer season. Executive Chef Pierre Gagnaire has created a beautiful medley that has seasonal organic mesculin salad and semi-dried apricots as its main attracting. Quick and simple, the Seasonal Mix Salad with Semi-Dried Apricot and Rye Toast with Cheddar is superb choice for an appetizer for brunch and lunch.

Recipe Info

Restaurant: TWIST by Pierre Gagnaire | Las Vegas

Servings: 1
Prep Time: 1 hour(s)
Cuisine: French
Meal Type: Recipemealtype object (3)
Main Ingredient: Recipemainingredient object (15)
Dish Type: Recipedishtype object (3)
Cooking Method: Recipemethod object (14)
Season/Occasion: Recipeoccasion object (8)
Dificulty: Recipedifficulty object (1)
Vegetarian: Yes



A few hours in advance or the day before, cut semi-dried apricot in half through the vertical axis and freeze. Thinly slice the rye bread and toast in a broiler or toaster oven.  Top the rye toast with thinly sliced cheddar when it is golden brown and still warm.  In a bowl, toss the mesculin salad with extra virgin olive oil, lemon juice, salt and pepper to your taste.  Assemble the salad in a bowl and top with the frozen apricots and warm cheddar rye toast.


- Seasonal organic mesculin salad - Semi-dried apricot - Rye bread - Aged California cheddar - Extra-Virgin olive oil - Lemon - Salt - Pepper


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