91ÃÛÌÒß¹

The Southern California-influenced restaurant started out as a small 18-seat space but relocated to bigger digs, on Canal Street, this past spring. Check out these recent features about the talented NGI alum:

Way to go, Alissa!

Tired of the tossed green salad standby but still craving fresh seasonal produce? Try this shaved springtime vegetable salad, which has a satisfying texture and lots of visual appeal. Hold off on dressing the salad until right before serving. 

Recipe

Shaved Spring Vegetable Salad with Sumac Vinaigrette

Yields 4 servings

Ingredients

• 1 ½ cups cooked chickpeas
• 1 tablespoon, plus 1 teaspoon extra virgin olive oil
• 1 teaspoon sea salt
• 1 English cucumber, peeled
• ½ bunch asparagus (about 8 ounces), trimmed
• 3 radishes, sliced paper thin
• 1 medium carrot, peeled
• 2 oz hard cow’s milk cheese, shaved (optional)*

For the vinaigrette:

• 2 tablespoons apple cider vinegar
• ¼ teaspoon sumac
• 1/8 teaspoon sea salt
• Few grinds of black pepper
• ¼ cup extra virgin olive oil

Directions

1. Preheat oven to 350 F.
2. On a parchment-lined baking sheet, toss chickpeas with olive oil and salt until evenly coated. Roast until slightly crisp, about 20 minutes.
3. Using a peeler, peel cucumber into long strips, avoiding the seedy center.
4. Slice the flowering tips off asparagus and halve on a diagonal. Using a peeler, peel asparagus stalks into long strips.
5. Using a peeler, peel carrots into long strips.
6. In a large bowl, whisk together vinegar, sumac, salt and pepper; while continually whisking, slowly stream in olive oil. Add cucumber, asparagus, carrots and radishes and toss to coat evenly.
7. To serve, divide salad among 4 plates and top with chickpeas and cheese, if using.

*We used Alpha Tolman, a raw cow’s milk cheese from Jasper Hill Farm, which is available at the Union Square Greenmarket.

This post was originally published by the Natural Gourmet Institute. Learn more about today's Natural Gourmet Center.