In honour of the changing seasons and in preparation for some delicious holiday get-togethers, we’re re-sharing one of our favourite collaborations with Eden Grinshpan. The Top Chef CA host, author and rock-star mom is currently based in NYC, sharing her favourite recipes online @edeneats and IRL, with her cookbook Eating Out Loud (which debuted last fall), inspired by the Middle Eastern eats she grew up with.
"All the recipes from Eating Out Loud, these are from experiences that I’ve had from my life, from my travels, and they are my interpretations of them. That’s what food is all about."
Eden walked us through one of our fav recipes: the Tahini Caesar Salad, inspired by one of her favourite spots in Brooklyn called Roberta’s. It’s a colourful salad with plenty of crunch and the perfect fall flavours, with the addition of tahini and caramelized walnuts (which might be my favourite part).
"The whole point of this salad is that you eat it with your hands. I want you guys to get messy with this, this isn’t something that requires a fork or a knife. I want you to sit around a table, or sit across from your loved one and just eat it with your hands."
Essentially, dig in.
Step 1: Make The Caramelized Walnuts
Start by preheating the oven to 350 degrees. Eden uses walnuts, but you can sub with pecans for a fall twist, or omit the nuts completely. Eyeball about 1/2 cup honey or maple syrup to 1 cup walnuts, and add a good pinch of sea salt, and spread on a lined baking tray before popping into the preheated oven.
Step 2: Make The Caesar Dressing
Start with a couple filets of anchovies, to bring in that salty, umami flavour. Add the finely chopped anchovies to a bowl, along with one garlic clove, the juice from 1/2 lemon to bring in some brightness, and a good tsp of Dijon. Next, add in 2 T of tahini to the mix, and a dash of water to help emulsify the fats and oils together, and keep everything nice and smooth. Then slowly poor in 1/3 cup Extra Virgin Olive Oil, whisking everything together as you go (the dressing may split as you do so which is totally normal - keep whisking and everything will come together). Finally, grate a good amount of parmesan straight into the bowl, and give it another stir.
Step 3: Assemble Your Salad
Time to create some edible art! Finely slice the watermelon radish (use a mandolin if you have one), and begin arranging on a serving dish. Create layers of romaine leaves, broken in half or whole, and radish rounds onto the plate. Sprinkle the candied walnuts on top, and drizzle the dressing over everything. Lastly, add a good layer of shaved parmesan to complete your salad, and bon appétit!
Don't forget to watch our full video with Eden over on our instagram, @sidiathebrand, and be sure to tag us in your creations.
Eden wears the Wild Grace caftan in size 1.