Joni Sare, cooking instructor

It’s a matter of taste, the salad

Announcing the second course (the salad) to 44 people at the Eucalyptus Magazine RAW dinner at Stillheart Institute, Woodside.

It’s a Matter of Taste

…. is a title of a documentary on HBO that shows the success of Paul Liebrandt, who now has a 2-star Michelin-rated restaurant in New York City, called Corton. This film shows what he did leading up to his recent success. In the movie we learn from Paul that ‘taste’ includes the artistry of the dish, the textures, the colors. And this, this salad dish will surely blend all of that together.

In this salad I used specific field greens to bring forth the colors, textures, the sweet, savory, sour and salty flavors that we expect in a salad.

The salad:

  • Orach spinach
  • Lamb’s quarters
  • Purslane
  • Shredded beet root
  • topped with Battered-unfried onion rings

The salad dressing:

  • Avocado
  • Cilantro
  • Parsley
  • Coconut water
  • Coconut vinegar
  • Sea salt



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