Magazine article Sunset

Ever Green

Magazine article Sunset

Ever Green

Article excerpt

The most famous vegetarian dining establishment in the West-possibly the country-is celebrating its 20th birthday this month. San Francisco's Greens Restaurant is still going strong without meat, thanks to chef Annie Somerville's fresh dishes, such as this salad.

Greens Salad with Roasted Peppers

PREP AND COOK TIME: About 30 minutes NOTES: Greens roasts the red peppers on-site, but canned ones work well. MAKES: 6 to 8 servings

1 cup canned roasted red peppers

About 1/4 cup extra-virgin olive oil

About 3 tablespoons balsamic vinegar

1 clove garlic, minced

10 to 12 nicoise or calamata olives

8 to 12 baguette slices (about 1/4 in. thick)

1/2 cup thinly sliced mild red onion

10 cups (about 10 oz.) spinach leaves, rinsed and drained

2 cups (about 2 oz.) frisee or curly endive, rinsed and drained


1/3 cup fresh-grated parmesan cheese

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