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
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12 hr 15 min
10 min
12 hr
5 min
8 servings



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

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