Wednesday, November 28, 2007
I had dinner at McCrady's the other night--the home of Sean Brock, one of Charleston's most notable chefs and a proponent of both high-quality fresh, local ingredients as well as a devotee of Ferran Adria, the Spanish deconstructionist chef. I didn't see any extreme examples of molecular gastronomy on the menu that night, but there was enough wizardry to make for an interesting meal.
Perhaps my favorite part of the dinner was, if you can believe it, the salad. Just a basic mix of very fresh greens along with a little goat cheese, some thinly sliced beets, and an almond-citrus vinaigrette. There was something soothing and refreshing and tasty about it that I've been thinking about nothing but green salads ever since.
The greens at my neighborhood supermarket leave much to be desired. But, I found the batch of baby lettuces pictured above at a stand at the Marion Square Market on Saturday and snatched them up. It's been fresh salad every night since!
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