This salad at the Coyote Cafe you will realize that this is something that needs to be shouted from the rooftops, at least the Cantina’s rooftop!
I have been an admirer of the Coyote Cafe for many, many years now. I used to work at the Coyote Cafe in Las Vegas, NV when Mark Miller was the only celebrity chef out in the Nevada desert making all the fuss on the Las Vegas Strip. Having grown up with the Coyote Cafe, in Las Vegas during my college years, it is here that I would hone in and master my craft for customer service, fine dining, and everything elite and over the top concerning travel and leisure!
This dinner is no different. Causal in the sense that the ingredients are all common to the typical grocery shopper. Perfect for enjoying at the bar with a glass of Gruet Sparkling (Blanc de Noir) or a Crios Torrontes (2009, Argentina) or my personal favorite a glass of Veuve Clicquot Brut (Reims, Champagne) but it’s the elite preparation of this dish that makes you melt in your chair and your mouth water with delight.
This recipe is a mix of Sugar Snap Peas, Radish, and Cucumber salad, Sesame Soy Yuzo (Japanese lime fruit), Vietnamese Chutney (which is to die for and I was told if I were given the recipe to share, my life would be in danger) and you know that I would rather eat then die. Truly a remarkable dish. Enjoy.
