Lulu Chopped Salad

[Guest guest]

Jody Denton

Executive Chef/Partner

LuLu, Inc., San Francisco

Jody Denton is the creative inspiration behind the

restaurants and gourmet products of Restaurant LuLu Inc.

Executive Chef Jody Denton brings a wealth of experience

and passion to his work.

Denton draws on over 20 years of culinary experience,

having headed up kitchens at some of the nation’s top

restaurants, including Eureka and the Hotel Bel Air in

Los

Angeles, The Mansion on Turtle Creek in Dallas, and Red

Sage in Washington, DC.

Wolfgang Puck, Dean Fearing, Mark Miller, and Rich

Melman are among the many mentors who have helped

shape Denton’s long career.

Since taking over the helm at Restaurant LuLu in 1995,

Denton has overseen tremendous growth in the company,

cementing LuLu’s reputation as one of San Francisco’s

premiere dining spots. In 1998, he opened Zibibbo in Palo

Alto, which was named on of the country’s top 20

restaurants by the readers of Gourmet magazine. His third

restaurant, Azie, will debut in 1999 in a converted

warehouse space next to Restaurant LuLu, located in San

Francisco’s burgeoning South of Market neighborhood.

Denton continues to find new inspiration for his cooking

in

travel, gaining first-hand knowledge of the traditional

and

innovative cuisines of cultures around the world, and

fostering a truly cosmopolitan approach to cooking that

informs all of his culinary ventures.

Lulu Chopped Salad

2 tablespoons LuLu Wild Fennel & Thyme Vinegar

1 cup extra-virgin olive oil

1 teaspoon freshly ground black pepper

1 ripe tomato, diced small

1 avocado, peeled and diced

1/4 cup diced celery heart

1/4 cup diced English cucumber

1/2 cup chopped Spanish olives, with 1/4 cup

brine reserved

1 head hearts of romaine lettuce, cut into

half-inch strips

2 tablespoons grated Parmesan cheese

To prepare vinaigrette, mix olive brine,Wild Fennel &

Thyme

vinegar, olive oil and pepper together in a small bowl.

Set aside at room temperature. Toss tomato, avocado, celery

heart, cucumber, and olives in a large salad bowl with

1/2 cup of

the dressing and a dash of salt. When thoroughly mixed,

gently

toss in romaine and Parmesan; serve immediately.

4 to 6

servings.

-- "In

order to really enjoy a dog, one doesn't merely try to train him to be

semihuman.

The point of it is to open oneself to the possibility of becoming partly

a dog."

--Edward

Hoagland

The

punishment for animal torturers/abusers should be exactly what they did

to the animal. Vic & her 4 furkids in Michigan