Traditionally, piccalilli is a spirited yellow crunchy vegetable pickle. This salad was created by my sous-chef, Dorothy Harrison…
Skate, Chicory, and Anchovy
Posted by on June 3rd, 2010 in Salads · 12 CommentsWhen Poached and allowed to grow cold, skate sets beautifully into a firm but giving fish whose natural structure shreds perfectly for our salad-making purposes…
Warm Pig’s Head
Posted by on September 11th, 2009 in Salads · 14 CommentsThe flesh from a pig’s head is flavorsome and tender. Consider, its cheeks have had just the right amount of exercise and are covered in just the right enriching layer of fat to ensure succulent cooking results, and the snout has the lip-sticking quality of not being quite flesh nor quite fat, the perfect foil to the crunch of the crispy ear…
How To Eat Radishes At Their Peak
Posted by on June 29th, 2009 in Salads · 1 CommentAlways look for sea salt. Such things as table salt have that twang of the chemical industry about them. Experiment with sea salts as they can vary dramatically in shape and flavor…
Cucumber, Mustard, And Dill
Posted by on June 8th, 2009 in Salads · 16 CommentsThis goes very well with such things as cured salmon, mackerel, and smoked cod’s roe, or is very happily eaten by itself.
Real quick: Eating Nose To Tail and Medieval Cooking. Go visit!..
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