Below is a recipe from award-winning chef Chris Cosentino, chef-owner of Cockscomb in San Francisco, CA.
Sweet, earthy beets and tangy, bright citrus are a heavenly pair, but when you toss some cool, crisp fennel into the mix you have a truly memorable trio.
Here is another wonderful combination of fruit and raw vegetables that we often use to make our snack foods and salads. I find that it makes a light and delightful first course.
This most basic combination of fat and acid carries the trout’s gentle smokiness to every corner of the dish.
This is one of my favorite suppers, although there’s nothing that says you can’t serve this as a vegetable side as part of a more conventional meal.
This is a regular lunch or supper at casa mia.
Place the water, vinegar and sugar in a saucepan over high heat. Stir until the sugar has dissolved. Boil for 2 minutes, remove from the heat, add the dill and juniper and refrigerate until cold.
To make the mustard dressing, place the mustard, vinegar, juice, oil, salt and pepper in a bowl and whisk to combine. Arrange the the celeriac, celery, leaves and apple on plates and spoon over the dressing.
Bitterness in a salad is fundamental.