Spring salads with Brown Hotel chef Josh Bettis



Posted on March 20, 2014 at 10:56 AM

Updated Thursday, Mar 20 at 11:01 AM



Start to finish: 10 minutes

Servings: 1


1 cup watermelon, diced

1 tablespoon sweet chili sauce

1 tablespoon hazelnuts, macadamia nuts and pistachios, toasted

¼ cup frisee

1 ounce feta cheese, crumbled


In a mixing bowl, toss watermelon in sweet chili sauce, toasted nuts and frisee. Place in decorative bowl, sprinkle with feta and serve.



Start to finish: 10 minutes (plus 1 hour to marinate)

Servings: 1


1 cup Tuscan kale, washed, ribbed and julienned

Olive oil

1 tablespoon lemon juice

Salt and pepper

½ avocado, diced

8 red grapes, halved

6 Marcona almonds, toasted

1 ounce broccoli florets, blanched

½ ounce manchego cheese, diced

2 ounces green goddess dressing (see recipe below)


In a medium mixing bowl, toss kale with a drizzle of olive oil, lemon juice, salt and pepper. Refrigerate one hour to marinate.


Add avocado, grapes, almonds, broccoli and manchego to kale. Toss with 2 ounces green goddess dressing. Serve.



1 clove garlic, minced

¾ cup mayonnaise

¾ cup sour cream

½ cup parsley, chopped

¼ cup tarragon, chopped

3 tablespoons chives, chopped

2 tablespoons lemon juice

Salt and pepper


In a blender, add all ingredients for dressing and blend until smooth, about 30-45 seconds.


(Recipes by Brown Hotel executive chef Josh Bettis.)