Serves 6 to 8

California truly is the salad bowl of the world.  With California having such a high profile in the technological world people tend to forget that our number one industry is still agriculture and a large percentage of that is delectable, fresh products for the salad bowl. 

Vegetables to Blanch

1 carrot, cut into ¼ inch julienne

About a cup of broccoli florets

About a cup of cauliflower florets

1 chayote, cut in approximately ½ inch dice

About 1 cup green beans, cut into 1 inch lengths

1 small zucchini, cut in ¼ inch slices

Vegetables to use Raw

1 stalk of celery, chopped

2 tomatoes in large chunks

1 medium cucumber, (the skin removed in alternate stripes lengthwise) then cut into  slices

1 medium size purple onion, ½ diced and ½ cut into thin slices

About 1 cup of Jicama cut into thin julienne

About 1 cup of small snow peas

¼ cup chopped fresh cilantro

To Finish

Capers to taste

Black olives to taste

Grated fresh Parmesan cheese to taste

Fresh coarse ground black pepper to taste

Red Wine Vinegar & Garlic Salad Dressing

Romaine lettuce

Prepare all vegetables and place in a large salad bowl.  Add capers, olives, Parmesan and dressing and toss lightly.  Season to taste with salt and pepper and chill until ready to serve.  To serve, line a salad bowl with Romaine lettuce and pile the salad on top of it.