We all have our soft spots, and for us it’s Bodo Eichler’s inimitable lighthouse-cum-fine bistro-cum-rollicking-good-time-bar Quinn’s Lighthouse. Eichler installed his East Bay institution along the Oakland Estuary long before the area became the new hot development spot. Quinn’s large and loyal following knows to expect warm hospitality, special touches (be sure to visit the bathroom, even if you don’t need to) and above all, surprisingly good food. This month, Bodo whips up a salad.
Published: September, 2003
Quinn’s Lighthouse Restaurant is a certified lighthouse set in a quaint Victorian village at 51 Embarcadero Cove, just off the 16th Street exit, a few miles east of Jack London Square in Oakland. Patrons can enjoy the quiet pleasant dining room fully surrounded by a marina on the first level, or the upstairs Pub, with an outdoor deck, shells from baskets of free peanuts covering the floor, and three sports TVs. The fun atmosphere is particularly fitting for Sea Chantey night on Thursdays with the Billy Bones group. Quinn’s is the place to go after a Boat Show, either by car or boat. There’s free parking and 200 feet for guest docking. (510) 536-2050.
Pairing a Rose with a Fall salad is an excellent choice for the warm days of Northern California’s Indian Summer. Each layer of the salad (served as individual salads) can be prepared ahead. When ready to serve, simply add Walnut oil.
Preparation
Butter lettuce: Remove the 4 largest outside leaves, wash and keep separate. Remove remaining leaves one by one, keeping the small core or heart whole for garnish.
Wash the whole leaves by placing them in a colander inside of a large pot, then immerse them under running water. Agitate leaves in colander and change the water three times. Drain and dry whole leaves really well with a spinner or paper towels—important!!! Dressing will not stick if leaves are wet. Tear the lettuce leaves into bite-size pieces by hand pulling pieces away from the stem.
Smoked Virginia ham: Cut into 1-inch square pieces and separate by portion.
Orowheat bread: Toast 2 slices per portion. Trim the outside crust from all four sides after toasting. Cut trimmed square into four pieces. Place these four pieces on top of each other. Cut them one more time to get eight pieces per slice. Use pieces of one slice per layer.
Cut or shave aged gruyere into very thin 2x1 inch slices. Separate by portion.
Wash and dry well cherry tomatoes, 4-6 per portion. Cut in half. Separate by portion.
Wash and dry well fresh chives. Cut as finely as possible, but do not mince.
Assembly
Use a bowl that allows easy rummaging around without spilling.
This easy-to-assemble and attractive salad has two identical layers to it.
Bottom layer
Line the bowl with the reserved 4 whole outer leaves Add half portion of hand-torn, bite-size pieces of lettuce. Sprinkle with balsamic vinegar. Add half portion of bite- size slices of ham. Add 8 pieces of bite-size bread. Add half portion of shaved gruyere cheese. Add half portion of halved cherry tomatoes. Add fresh ground black pepper to taste. Top with half portion of chives.
Second layer.
Repeat first layer adding the reserved heart of lettuce in center as garnish.
Refrigerate uncovered. Cover with plastic wrap if removing from refrigerator but not serving immediately. To serve, add Walnut oil to taste. Do not overdo it.
