Caramelized fennel and grapefruit salad

This dish is a faster and easier variation of the braised endive and citrus salad. This salad still has the great color and freshness of the citrus, but the fennel has plenty of its own aroma, so doesn’t need the addition of spices. 

Brussels sprout salad with sun-dried tomatoes, almonds and feta

I copied / reverse engineered this recipe from one of our favorite restaurants in San Francisco – L’Ardoise where Chef Clement serves it with goat cheese and Balsamic reduction. My version pays homage to Bulgaria with the feta cheese. This is a perfect winter salad when your choices of fresh produce are limited. The almonds give…

Bulgarian tomato salad (with a twist)

No nation loves tomatoes as much as Bulgarians do. And for the record, the Bulgarian tomatoes are the best, and so is the Bulgarian feta cheese and the Bulgarian yoghurt! The national dish is shopska salad (шопска салата) which is chopped tomatoes, cucumbers, and feta cheese.  My version is somewhat of a departure from the…

Dungeness crab salad

This is probably the only crab salad that is not doused in mayo. I have done this many times over the years, and it is one of my all time favorites during the “r” months – i.e. when we have Dungeness crab in San Francisco – November through April (although it is best December through…

Beet tartare

I know that red beets aren’t on the approved list of vegetables in America but I love them. And I regularly impose them on my dinner party guests, sometimes just to watch them push the bright red mixture around the plate. This tartare makes the most of their naturally gorgeous color. It keeps well in…