Salads

Local asparagus with Dijon cream, chives and crispy jambon

This simple but delicious dish is featured on the Spring 2018 at Café Presse, but only as long as the local aspargus is in season.  Washington State asparagus is so good, why eat anything else? Warming the blanched asparagus with olive oil  before serving brings out its rich, herby flavor.

Local asparagus with Dijon cream, chives and crispy jambon Read More »

This simple but delicious dish is featured on the Spring 2018 at Café Presse, but only as long as the local aspargus is in season.  Washington State asparagus is so good, why eat anything else? Warming the blanched asparagus with olive oil  before serving brings out its rich, herby flavor.

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Buttermilk fried chicken livers on bean and pea salad

This dish is currently featured on the menu at Cafe Presse (summer 2016). This recipe makes enough for 4 starter sized salads. Note that the dressing recipe makes more than you will need for 4 servings but making a smaller amount is difficult (hard to use 1/2 egg).

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This dish is currently featured on the menu at Cafe Presse (summer 2016). This recipe makes enough for 4 starter sized salads. Note that the dressing recipe makes more than you will need for 4 servings but making a smaller amount is difficult (hard to use 1/2 egg).

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Tahini and candied lemon vinaigrette

This is the vinaigrette we use for our falafel salad at Cafe Presse this summer (2013).  Curly endive is tossed with cubes of summer melon and fresh figs, then dressed with this vinaigrette.  The salad is then topped with crispy falafels and served with a side of our Sauce Blanche.

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This is the vinaigrette we use for our falafel salad at Cafe Presse this summer (2013).  Curly endive is tossed with cubes of summer melon and fresh figs, then dressed with this vinaigrette.  The salad is then topped with crispy falafels and served with a side of our Sauce Blanche.

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Yakima asparagus with pine nuts, scallions, and chevre vinaigrette

This salad, which is a favorite at Cafe Presse, is an easy way to make use of abondant asparagus during Washington’s short but sweet season. Serves 4 as a first course

Yakima asparagus with pine nuts, scallions, and chevre vinaigrette Read More »

This salad, which is a favorite at Cafe Presse, is an easy way to make use of abondant asparagus during Washington’s short but sweet season. Serves 4 as a first course

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Buttermilk-fried pork tongue on carrot-cumin-current crudite

This salad has been a favorite at Le Pichet since we first served it in 2006.  We recently brought it back to the menu this Fall.  I slightly different version of this dish, but still featuring buttermilk-friend pork tongue, is currently on the Fall menu at Cafe Presse as well. Don’t be afraid to try

Buttermilk-fried pork tongue on carrot-cumin-current crudite Read More »

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This salad has been a favorite at Le Pichet since we first served it in 2006.  We recently brought it back to the menu this Fall.  I slightly different version of this dish, but still featuring buttermilk-friend pork tongue, is currently on the Fall menu at Cafe Presse as well. Don’t be afraid to try

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Salade Verte

This version of the classic Salade Verte has been on the menu at Le Pichet and Cafe Presse every day that we have been open. The salade verte is the ultimate expression of simple food, simply prepared.  Because there are no tricks or gimmicks to hid mistakes, the quality of every ingredient is paramount.  We

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Slide 1

This version of the classic Salade Verte has been on the menu at Le Pichet and Cafe Presse every day that we have been open. The salade verte is the ultimate expression of simple food, simply prepared.  Because there are no tricks or gimmicks to hid mistakes, the quality of every ingredient is paramount.  We

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Escarole salad with winter pears, cauliflower, capers-anchovy vinaigrette

This wintery salad was on the menu in the Fall of 2011 at Cafe Presse.  Thanks to Becky St. Clair for requesting the recipe. Ingredients 1/4 cup Dijon mustard 10 anchovy filets in oil 1/4 cup toasted pinenuts 1 cloves garlic, peeled and germ removed 1 small shallot, peeled 1/4 teaspoon India Red flaked chili

Escarole salad with winter pears, cauliflower, capers-anchovy vinaigrette Read More »

This wintery salad was on the menu in the Fall of 2011 at Cafe Presse.  Thanks to Becky St. Clair for requesting the recipe. Ingredients 1/4 cup Dijon mustard 10 anchovy filets in oil 1/4 cup toasted pinenuts 1 cloves garlic, peeled and germ removed 1 small shallot, peeled 1/4 teaspoon India Red flaked chili

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