It's continuing folks. The mad rush of rabbit agnolotti with lemon zest and herbs, pork cheek sandwiches, lobster pot pies, chocolate and bourbon semifreddos...
Saucisse de provence en croute, topped with tomato compote and a perfectly cooked quail egg:
A kimchee oyster, plated with a skewer of pig heart:
Delicious, amazing, and resembling little to do with real life, I need a rest (for a few days at least). Honestly, I'm not sure how I'm still standing, much less functioning at this level of consumption.
But this interim period, is in fact, my natural state of eating: vegetables and fruit. Perhaps some bread and cheese.
Today's lunch at the office, thrown together the night before from the leftover vegetables in the fridge that were showing a bit of wear after a weekend of overly chilled temperature, was a prime example.
Fresh, raw vegetables, flavorful on their own, but delicately dressed to bring them past the level of rabbit food. For though I've recently discovered the merits of a rich, earthly, celery root, who would want to eat just a root for lunch? And a beet. What do you do with one beet, dirty and crooked?
Julienne is the answer. Segmented into thin strips, these two nubbly roots become a bit more approachable, and very welcome after one two many dishes of braised pork belly. Tossed with bright cilantro and a spicy yogurt sauce, a lively and bright salad is born.
Brought in a brown bag to my chilly office on the ridge, the salad maintained a surprising elegance. Each matchstick of these normally humble roots was enlived by lemon, garlic and cumin, and bound together by the tangy yogurt. It felt beyond clean and exceedingly healthy, but perhaps backfired a bit, as later I felt justified to bake these brownies (which, by the way, I highly recommend).
for the salad:
1 celery root
1 yellow beet (you can use purple, but it will stain the celery root)
2 tbsp chopped cilantro
for the dressing:
4 tbsp plain yogurt
juice of 1/2 lemon (or more)
1/2 garlic clove, minced
1/2 tsp (or more) ground cumin
chili powder (optional)
1) Peel the celery root and the beet. Cut each in half. Take one half and slice it into halfmoons, 1/8 inch thick or as thin as possible. Keep the slices in line with one another. Rotate the whole half sideways, and slice again, 1/8 inch thick or as thin as possible. Repeat with all halves of celery root and beet.
2) Grate the carrot. Toss with celery root, beet, and cilantro.
3) Mix all ingredients for dressing together. Season to taste with lemon, cumin, chili, and salt. Toss with vegetables.
Serves two generously