In the Spring Issue of PITH + VIGOR (subscribers can download it here) we met Julia Sherman who gave us a tour of her remarkable back garden makeover in Brooklyn, NY. Julia is an artist whose recent projects have included creating salad gardens on the roofs of MoMA PS1 in New York and The Getty museum in Los Angeles, CA. Her passion for art and salad also come together on her blog, Salad for President where each post tells a story of meeting with another artist or creative to make and eat salad. It is an inspiring, recipe rich, visual feast.
In our print story we shared her recipe a salad of Watermelon and Fennel Micro-greens with Olive Oil and Sea Salt (and tips for window-growing tasty fennel micro-greens year round) but we didn’t have enough room to share the other recipe that we featured. But if you are wondering how to make the other salad featured in the story, here is Julia’s recipe:
PREP TIME: 1 hour 15 minutes
SERVES: 4 to 6 people
Unlike traditional croutons, these cornmeal croutons are complex: The coarse grind of the cornmeal creates a varied, salty, crunchy surface, while the inside is soft to the bite and hopefully still warm by the time you get to them. You can make the molded cornmeal a few days ahead, and then just cut it up and bake the croutons just before serving. As with any tomato salad, this one relies on peak-season, sweet heirloom tomatoes, with their full spectrum of color and excess of juices. If it is not tomato season, go ahead and use these croutons with a wintry kale salad or tossed with roasted squash.
2 cups (480 ml) vegetable or chicken broth
1/2 cup (120 ml) tomato-based vegetable juice (organic is better)
1/2 teaspoon kosher salt
1 cup (120 g) coarse-ground cornmeal (try Bob’s Red Mill)
1/2 tablespoon ghee
1 tablespoon minced fresh Italian parsley
2 tablespoons grapeseed or vegetable oil
Pinch of flaky sea salt
2 medium heirloom tomatoes (about 1 pound/455 g total), cut into 2-inch (5-cm) pieces
1 cup (145 g) heirloom cherry tomatoes, halved
1 teaspoon flaky sea salt
1 clove garlic, smashed
1/2 red onion, thinly sliced
1 tablespoon sherry vinegar
Freshly ground black pepper to taste
3 tablespoons high-quality extra-virgin olive oil
Fresh basil leaves
Please join SALAD for President in welcoming Oaxaca City’s Mezcaloteca to Brooklyn for a one-night-only tasting and dinner. Taste three wildly different mezcals and enjoy an evening of conversation and education about the traditional Mexican spirit you thought you knew.
On a recent trip to Oaxaca, I visited one of the Mezcaloteca distillers. Click here to read more.
Tickets $40/person and required. Purchase here.