Tonight we made up four different salad dressings
for the Dornsife Community Dinner. Chef Brian provided a huge tub of salad with mesclun mix, tomatoes, radishes, fennel fronds and arugula. We divided the salad into four large bowls and tossed it with the dressing and then transferred the salad over to the dining area. The dinner was a hit as always.
May 2, 2017
