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.
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To make the sultana vinegar:
To make the spiced pecans:
To assemble the salad: