A Montana Table: Recipes from Chico Hot Springs Resort
For more than 100 years Chico Hot Springs Lodge, nestled below Emigrant Peak in Montana's Paradise Valley, has enticed visitors from far and near with its exquisite service and fine dining. Most folks come for the natural hot water pools, but it's Chico's rustic charm and unpretentious glamour that draw visitors again and again.\ The restaurant at Chico has earned a reputation for excellence with its classic and sophisticated fare--exquisite appetizers such as smoked trout and baked brie with...
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Enjoy the world-famous hospitality of the Chico Hot Springs Resort with this selection of their finest recipes.
Mixed Greens with Orange-Ginger Vinaigrette One of the all-time most requested Chico recipes, guests rave about the dressing on this salad. It's simple, sweet, and refreshing. Through the years it has become a nostalgic favorite. For best flavor, prepare the vinaigrette a day or two in advance of serving this salad.\ Orange-Ginger Vinaigrette:\ Zest and juice of 1/2 orange\ 2 tablespoons minced fresh ginger Juice of 1/2 lemon\ 1 cup red wine vinegar\ 2 teaspoons ground black pepper\ 1/4 cup orange juice concentrate\ 1/2 cup sugar\ 1 cup canola oil\ 1/2 cup extra virgin olive oil\ 1 pound mixed greens\ 1 carrot, peeled and grated\ 2 tomatoes, quartered\ 1/4 cup sliced scallions\ 1 cup croutons\ To prepare Orange-Ginger Vinaigrette: Combine zest and juice of half an orange, ginger, lemon juice, red wine vinegar, black pepper, orange juice concentrate, and sugar in a blender, turn to high speed. Combine canola and olive oils; while machine is running, drizzle in oil mixture slowly. Let dressing sit at room temperature for one to two days.\ Arrange greens on individual serving plates Top with carrots, tomatoes, scallions, and croutons. Top with Orange-Ginger Vinaigrette.\ Serves 4
(1) Introduction (2) Chico Mornings (3) Starters (4) From the Garden (5) Main Courses (6) Desserts (7) Entertaining Chico Style (8) Chef's Cupboard (8) Index
