I enjoy eating salads, particularly during the summer. And I was lucky to grow up with a mother who was great at making them.

As I’ve mentioned, my mom is an accomplished cook. She’s Swiss and grew up in a restaurant family. Her brother was a terrific chef and restaurateur.

Anyway, my mom developed her own salad dressing over the years. It’s been a hit among those lucky enough to eat one of her salads. Mom developed this salad dressing through trial and error. It’s so good we even feature the dressing on our web site.

Here’s another salad and dressing I want to highlight: a citrus olive oil-laced arugula salad. In addition to arugula, the salad features fennel, pine nuts, Parmigiano-Reggiano, and extra virgin olive oil.

It comes to us by way of Chef Holly Smith of Cafe Juanita in Kirkland, Wash. She likes to cook seasonally and use the best local produce and artisan products available from Italy and the Pacific Northwest. This salad fits that bill.

Bon appétit,

Claude S. Weiller
Vice President of Sales & Marketing
California Olive Ranch

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