Intermezzo Salad


My work sorority has begun a lunch potluck in an effort to save money and eat healthy.  My contribution was salad, so I went back to the primogenitor of great salads, my first great salad – The Veggie Delight at Cafe Intermezzo in Berkeley.  In days of yore, I was able to get this giant salad with honey wheat bread for less than $6, a combination that took at least two days to eat, as long as the dressing was on the side.  That dressing.  Sweet, tangy, with a kick of onion, it was ambrosia on my earthy salad, it made the salad.  In figuring out how to make the dressing, I realized that it is a typical poppy seed dressing, but it had become mythic in my mind.

img_2742 img_2743 img_2738

My sentimentalism took a lot of time as the salad had a ton of ingredients – romaine lettuce, red cabbage, grated carrots, garbanzo beans, kidney beans, cucumber, avocado, hard boiled egg, alfalfa sprouts, croutons, sunflower seeds, and the poppy seed dressing.  I made the croutons and dressing from scratch.  The salad cost about $16 to make, feeding six girls and counting…

Poppy seed dressing

-combine in a blender, 1/2 cup vegetable oil, 1/4 cup sugar, 1/4 cup cider vinegar, 1T grated onion, 1t salt, 1t dry mustard, puree

-add 1T poppy seeds

5 Responses to “Intermezzo Salad”

  1. Emil Says:

    Are you sure about this recipe? I’ve been trying to reproduce that poppyseed dressing for a while and the ingredients you list don’t sound like what I get at Intermezzo. The picture you posted looks very different. Thanks for posting, looking forward to hearing back.

  2. thelittlestkitchen Says:

    Hi Emil – I can’t verify for sure that this is Intermezzo’s recipe, but I find it to be very close, as do other Berkeley friends of mine who love it. Please give it a try and let me know. I have to confess that it’s been a few years since I’ve had the real thing, but at the time that I figured it out, it was comparable. In the photo, I realized that I had forgotten the egg and avocado, and it’s certainly not as gargantuan as the real deal. To remember everything that is in the salad, I went by a photo of a sign that I found on the web. If you have a mole at Intermezzo, please do tell all! Thanks for reading the blog!


  3. The Gratest « The Littlest Kitchen Says:

    […] Kitchen has been without a grater since moving in and I have been in need.  No grated carrots for salads, no grated cucumbers for tzatziki, no grated cheese for papusas, I have suffered long enough. […]

  4. Niki Says:

    try red wine vinegar to get the pink color! also i heard somewhere it was an egg based dressing, and the most diet-friendly, yours prob will be a great healthy alternative! …nll

  5. fiatslug Says:

    I did a version of this with 1/2 red wine vinegar and 1/2 apple cider vinegar–mayo instead of oil–Dijon instead of dry mustard–shallot instead of onion–fabulous!! Thanks for the inspiration! I’m going it with a Intermezzo salad knock-off tomorrow for dinner.

Leave a Reply to The Gratest « The Littlest Kitchen Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: