Recipe courtesy of Beach Bistro

Yield: 1 Serving Cooking Time: 15 Minutes Difficulty: Easy Full Episode: A Taste of the Gulf Coast (Season 5)


  1. Remove the head of the garlic clove. Smash the clove with a large knife then chop. Combine with all remaining ingredients and whisk. Set aside.
  1. Break greens in half, toss with desired amount of dressing.
  2. Place greens on middle of plate. Garnish around greens with toppings. For the best presentation, Beach Bistro recommends keeping the toppings/colors separate and to use your most beautiful ingredient on the top of the salad.
  3. Finish the salad with a scoop of sorbet.


Measuring Spoons
Full Episode: A Taste of the Gulf Coast (Season 5)


  • Dressing:
  • 1 clove Garlic
  • 1 tablespoon Dijon Mustard
  • 1 teaspoon Worcestershire Sauce
  • 5 tablespoons Extra Virgin Olive Oil
  • 1 tablespoon Red Wine Vinegar
  • Juice of ½ Lime
  • 1 teaspoon Honey (Beach Bistro uses a local Anna Maria Island honey)
  • Salad:
  • Mixed Local Greens (wash 3 times, dry well, Beach Bistro recommends a salad spinner)
  • 1 small Carrot, julienned
  • House-made Pickles (or pickles of your choice)
  • Grilled Yellow Bell Peppers, sliced
  • Grilled Pineapple, sliced
  • Chèvre
  • Strawberries, sliced
  • Jicama, julienned
  • Roasted Pecans
  • Watermelon Radish, sliced
  • Sorbet (Beach Bistro makes their own fresh fruit sorbet)