The contemporary American cuisine served at Chicago’s S.K.Y. restaurant is rightly acclaimed. This roasted carrot and parsnip salad they shared with us is fairly simple, yet artfully crafted, from the careful cooking of the root vegetables to the simple but stunning sultana vinegar used to dress them. Fresh grapes, spiced pecans, and blue cheese add beautifully bright pops of color, texture, and flavor. If you have trouble finding them in local stores, you can buy both the smoked sea salt and smoked hot paprika online.
Fine mesh strainers are a simple but essential tool for refining sauces. This set of 3 is perfect for jobs of all sizes, and ensures smooth results every time.Buy Now ›
To make the sultana vinegar:
To make the spiced pecans:
To assemble the salad:
by Caitlin M. O'Shaughnessy | Interest in veggie burgers has been rising for a while now (along with the general surge in plant...
by Jen Wheeler | Looking for a way to liven up your Taco Tuesday—or any summer dinner? Want something more than a sauce...