San Francisco’s iconic eatery Tartine Bakery rapidly gained acclaim for its Instagram-worthy dishes and organic breakfast fare, which taste even better than they look. Eventually aggregating into Tartine Manufactory, the brand’s latest venture from founders Elisabeth Prueitt and husband Chad Robertston (pastry chef and artisan baker, respectively), the Tartine team is now expecting the release of a new cookbook, Tartine All Day. We managed to snag a mouthwatering recipe ahead of the book’s launch, perfect for a spring lunch. Take a look!
Makes 4 to 6 servings
There is a point in the early summer when purple fruit and vegetables are ripe at the same time. They all happen to taste delicious together and have a variety of textures and shades of color that create a crisp, refreshing, and beautiful chopped salad. Dressed with a red wine vinaigrette, the salad is a great accompaniment to pork or lamb roasts, chicken, or grilled steak.
- 2 purple bell peppers, cut into 1-inch pieces
- 1/2 red onion, halved and thinly sliced
- 4 figs, quartered (optional)
- 1/2 cup champagne grapes (or other purple variety, halved)
- 2 cups purslane, larger leaves pulled off stems with small bunches of leaves left on tender stems
- 4 to 6 small purple carrots, quartered lengthwise
- 4 small plums, pitted and cut into wedges
- 1/2 cup purple cherry tomatoes, halved
- 1 small head radicchio, halved, cored, and thinly sliced
- 1 tablespoon red wine vinegar, plus more as needed
- 2 tablespoon olive oil, plus more as needed
- sea salt
- ground black pepper
In a serving bowl, toss together the peppers, onion, figs, grapes, purslane, carrots, plums, tomatoes, and radicchio. Make the vinaigrette in a small bowl by whisking together the vinegar and olive oil. Season with salt and pepper to taste. Drizzle the vinaigrette over the salad mixture in the bowl and toss to coat. Taste and adjust the seasoning, adding more vinegar or olive oil as needed, and serve.
If making more than 1 hour before serving, prepare and combine all of the vegetables and fruits and store in the refrigerator. Make the vinaigrette and dress the salad right before serving.
Reprinted with permission from Tartine All Day: Modern Recipes for the Home Cook by Elisabeth Prueitt, copyright (c) 2017. Published by Lorena Jones Books/Ten Speed Press, an imprint of Penguin Random House LLC.