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Herbed Mixed Field Greens with Pistachio, Radish, Citrus and Sweet Ginger Vinaigrette

by Bryan Bodle, SeaBlue, North Myrtle Beach, S.C.

Serves 4-6


For salad:

1/4 cup assorted herbs such as cilantro, mint and basil, chiffonade
4 cups assorted salad greens
1 each grapefruit and orange, peeled and segmented, juice reserved
2 crimson radishes, thin slice
1/4 cup toasted pistachios

For vinaigrette:

1/4 cup of the reserved grapefruit/orange juice
1/4 cup rice wine vinegar
1 shallot, minced
2 tablespoons sliced candied ginger, plus 1 tablespoon for garnish
1 1/4 cup canola oil
Salt and pepper, to taste


Put all ingredients for vinaigrette, except oil, in food processor or blender. Pulse on low speed; slowly add oil until emulsified. In large bowl, toss salad ingredients with vinaigrette and serve immediately.

In three years SeaBlue and its chefs, Bryan Bodle and owner Kelly Graham, have become the hottest dining news in the Grand Strand dining scene. Find out more at www.seablueonline.com.

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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