• 2 Ratings

This salad recipe is from chef John Besh of August restaurant. Serve with his Slow-Cooked Louisiana Shrimp and Grits for a delicious dinner.



Ingredient Checklist


Instructions Checklist
  • In a medium-size bowl, add mirlitons and vinaigrette; season with salt. Add chives and shallot; toss to combine. Transfer mixture to a second medium-size bowl.

  • In the first medium bowl, add greens, dill, and chervil; toss to combine.

  • Divide mirliton mixture evenly between each of six plates. Top with greens; serve immediately.


2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0