This a very unusual salad created by Chef Malouf, who earned a coveted three-star rating from The New York Times for Manhattan's beloved Rainbow Room. Before opening Beacon, he also cooked at the Four Seasons, La Cote Basque, the St. Regis Hotel, La Cremaillere (Banksville, New York) and the Hudson River Club.
Recipe courtesy of Frances Towner Giedt, Bonnie Sanders Polin, and Waldy Malouf
Episode: Eating Well
Save Recipe Print
Total:
12 hr 15 min
Active:
10 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Combine all ingredients, mix well, cover, and refrigerate overnight. Serve on 8 chilled salad plates.

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