Despite the rain, people are out meandering across bridges and hauling boats on the way to their next adventure.
Chopped Salad with Olive Lemon Dressing
By Todd Johnson
DirectionsMix Romaine, Radichio, Belgian endive, tomatoes, red onion, Pepperjack cheese, artichoke hearts, chickpeas, pepperocini peppers and pepperoni. To make dressing, mix olive juice, lemon juice, garlic, salt, pepper and anchovies. Slowly drizzle in olive oil, stirring to make a creamy dressing. Add dressing to salad and mix well. Garnish with Parmesan cheese. Serves 4.
Recipe from Matt Dark, Gordon Biersch Brewery Restaurant
Wednesday evening photos taken between 8pm - 9pm.
These photos were taken Tuesday evening between 8:30pm and 9pm with a Nikon D3000 DSLR and a 50-200mm telephoto lens.