2 tablespoons extra-virgin olive oil, plus more for garnish 2 large yellow onions, chopped 1 1/4 teaspoons salt, divided 2 tablespoons plus 4 cups water, divided 1 cup French green (Le Puy) or brown lentils 8 large green chard leaves 1 medium Yukon Gold potato, scrubbed 12 cups gently packed spinach (about 10 ounces), any … Continue Reading →
From “Salads: Beyond the Bowl” by Mindy Fox. 4-pound piece seedless watermelon 1 cup crumbled feta cheese 1/2 cup cilantro leaves 1/3 cup mint leaves, torn into small pieces 1 fresh Scotch bonnet or similar hot chili, seeded and very thinly sliced Ground Aleppo pepper or piment d’Espelette Flaky coarse sea salt 1/3 cup … Continue Reading →
Recipe from the Whitney executive chef Michael Lutes Marinated feta: 1 pound good-whole-solid Greek feta cheese packed in brine 1/4 teaspoon flaked dry red chili peppers 2 tablespoon dried oregano leaves 2 tablespoon dried thyme leaves 2 tablespoon dried parsley leaves 2 tablespoon dried basil leaves 2 tablespoon fresh ground black pepper 1/2 tablespoon ground … Continue Reading →