"My family loves shaved asparagus salads. We serve them up often with chicken Milanese or sliced steaks. Here I'm saying the salad is enough--as long as there's bread and cheese!" —Rach
The tapenade you'll want to spread onto everything this summer.
"Scarfada, a giant bowl of greens often served with poached eggs, is a traditional Umbrian dish typically eaten in spring and early summer. John prefers his with crispy hot coppa ham, capocollo, or pancetta on top." —Rach
There's no dish more quintessentially Californian than a pile of fresh produce drizzled with this tangy, herbaceous classic: green goddess salad dressing.
