By Domino Staff

Published on January 6, 2017

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Photography by MICHAEL WILTBANK

For those who are on the inevitable health kick that results from the New Year, we got the ultimate pairing for you to indulge in this winter. Bar Sardine’s Brian Bartels shares his recipe for a refreshing detox cocktail and a savory, market vegetable salad, to help you stay in line with your 2017 resolutions. Take a look!

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Photography by MICHAEL WILTBANK

Sageful Memory

  • 1 ounce Tequila
  • 1/2 ounce dry Curacao
  • 1 ounce fresh lime juice
  • 1 ounce fresh celery juice
  • Fresh sage leaves

Shake ingredients with two fresh sage leaves, serve neat or over ice. Garnish with a sage leaf.

Bonus Tip: Sage is great for memory, indigestion and fighting colds!

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Photography by MICHAEL WILTBANK

Market Vegetables*

For our Market Vegetables there are three components: the avocado puree, the mixed vegetables, and the sesame seasoning that goes on top.

Avocado Puree

  • 2 Avocados peeled and pitted
  • 1.5 ounces of lemon juice
  • 1 tablespoon of sherry vinegar
  • 1 tablespoon of dijon mustard
  • 1 generous pinch of chopped parsley leaves
  • 1/4 cup cold water (you may not use all of it)
  • 3/4 cup extra virgin olive
  • 1/2 teaspoon sesame oil
  • Salt and pepper to taste 

1. Add the first five ingredients in a blender. Add a splash of cold water and puree, seasoning with salt and pepper.  

2. Stream in the sesame oil and then the olive oil until blended.  

Sesame Seasoning

  • 3 tablespoons toasted white sesame seeds
  • 1 tablespoon toasted black sesame seeds
  • 1 tablespoon honey powder (can be bought in most health food stores)
  • 1 teaspoon Aleppo pepper
  • 1 tablespoon toasted pumpkin seeds

Combine all ingredients in a bowl and set aside.

To assemble the bowl:

1. Cut the vegetables into bite-sized pieces and season them with olive oil, lemon juice, and salt.

2. Spread the avocado puree on the bottom of the plate and place the seasoned, mixed vegetables on top of the puree.

3. Garnish with the sesame seasoning.

Market Vegetables*

We use a selection of vegetables that are in season. You can use any of the following vegetables – slightly roasted, pickled, or raw: cherry tomatoes, cucumbers, zucchini, radishes, cauliflower, broccoli, snow peas, snap peas, and asparagus.

For more information about Bartels and Bar Sardine and its sister restaurants, visit happycookingnyc.com.