How To Make A Salad That’s Anything But Boring

by Stephanie Montes

Let’s face it, finding a salad that isn’t boring or completely unfulfilling is quite a task. Why do you think nobody eats them at holiday potlucks? We tapped Viviane Restaurant inside the Avalon Hotel in Beverly Hills for a salad recipe that breathes new life into your healthy eating routine. Now you can take a salad to any holiday party and not have to worry about nobody eating it. We even paired it with our new favorite cocktail (for your friends who like other kinds of BYO-type parties).


Stand Out At Your Next Potluck

Courtesy of Viviane Restaurant

Young Lettuce Salad With Radish, Fennel, Buttermilk Vinaigrette And Candied Almonds

½ cup Fennel Shaved Thinly ½ cup Red Radish Shaved Thinly 1 T Shallot Finely Diced ½ tsp Parsley, Finely Sliced ½ tsp Chervil, Finely Sliced ½ cup Buttermilk Viniagrette ¾ cup Candied Almonds


Slice root of lettuces off and pick apart leaves. Rinse leaves in ice water and dry thoroughly on paper towels or using a salad spinner.

Combine lettuce, fennel, radish, shallot, parsley, and chervil in a large salad bowl. Season with salt and pepper. Drizzle buttermilk vinaigrette over the top and gently toss greens using hands until each leaf is evenly coated. Re-season with salt and pepper to taste.

Sprinkle candied almonds over the top of the salad. Serve immediately.

Courtesy of Viviane Restaurant

Ingredients: 1.5oz. Grey Goose 1oz. Fresh Lime Juice .75 oz. Cranberry Cordial .5 oz. Pierre Ferrand Dry Curacao

Shake and strain. Garnish with a lime wheel.

“The inspiration was the original Cosmo, which I think is a real mess as far as drink construction is concerned. My goal was to re-imagine the cocktail to make it something that I would like to drink. I think of this more as a “Cranberry Gimlet” than a Cosmo. I had to go back to the drawing board on this one for sure”. -Ryan Wainwright, Bar Manager