The Cobb Salad is the most famous of the chopped salads. Use the knife skills you've practiced - they'll save you time and help create a salad with the perfect-sized ingredients. Use romaine and watercress for crunch and spice. The combination of salty bacon, tangy cheese and rich eggs creates the perfect complement of flavors. Use these same principles - complementary flavors and evenly-chopped ingredients - to create other great variations, like a Greek salad. Final note: you're always moments away from a great chopped salad when you keep your fridge stocked with fresh veggies and good cheeses.
Spike works as the chef de cuisine at Tribeca's new hotspot restaurant, Mai House, owned by the renowned restaurateur Drew Nieporent. Mai House was named as one of the New York Times' top ten best new restaurants of 2007. Born in Montreal, Canada and trained in classic French cuisine in restaurants around the world. Spike has worked with Gerard Boyer at Les Crayeres, Thomas Keller at Bouchon and The Maccioni Family at Le Cirque. Spike believes in learning the basics to become the best. His latest venture is opening a new chain, Good Stuff Eatery, with his family (first location opening in Washington D.C. later this year) The new restaurant features his weaknesses -- hamburgers, hot dogs, fries and milkshakes.