Recipes

Creating recipes with David Tanis in Los Angeles – Los Angeles Times

Summary

David Tanis has an armchair approach to talking about cooking that allows you to feel as though your best friend were slicing vegetables and chopping herbs right next to you.

Recently, he did just that with me, first at the Hollywood Farmers Market to shop for produce and then back at The Times’ new test kitchen, where he created three dishes with what he found at the market, each emblematic of his simple, reverent style of cooking.

Persimmon and Pomegranate Salad With Bitter …….

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David Tanis has an armchair approach to talking about cooking that allows you to feel as though your best friend were slicing vegetables and chopping herbs right next to you.

Recently, he did just that with me, first at the Hollywood Farmers Market to shop for produce and then back at The Times’ new test kitchen, where he created three dishes with what he found at the market, each emblematic of his simple, reverent style of cooking.

Persimmon and Pomegranate Salad With Bitter Lettuces
“This salad has a nice combination of sweet and bitter, my favorite flavor pairing. The proportions of the salad are whatever you want them to be, so if you like more or less of one fruit or lettuce, do that. You can also use any kind of citrus here; whatever you have on hand. If you don’t have lettuce, the fruit is a great salad in and of itself with a few mint leaves added. It would be great with some slivered fennel too.”

Chef and author David Tanis adds olive oil to a pomegranate and persimmon salad with Treviso and Castelfranco lettuce.

(Myung J. Chun / Los Angeles Times)

Peel 3 ripe Fuyu persimmons, then cut them in half. Cut each half lengthwise into ¼-inch-thick slices. Add them to a large bowl, then cut open 2 medium pomegranates and pick out the arils, letting them fall over the persimmons. Season the fruit with salt and pepper, then squeeze over the juice of 1 large Meyer lemon. Drizzle over a few tablespoons of olive oil, then use your hands to toss everything together until the fruit is well-dressed. Pick apart the leaves of 1 head of Treviso or radicchio and the tender inner leaves of 1 head of Castelfranco lettuce and add them to the bowl. Gently drag the leaves through the juices of the fruit and vinaigrette. Taste for more seasoning and serve.

Radish Salad With Lime and Parmesan
“It’s nice to make salads out of things you normally wouldn’t, like this one that’s mostly radishes. If I was going to make this without greens, I’d just spoon over some crème fraîche. Thinly sliced black radishes with crème fraîche and salt are so tasty. Think of a salad that way: some kind of seasoned and dressed plant matter. This is great on its own or served with a piece of roast chicken.”

Chef and author David Tanis adds Parmesan cheese to a salad made with radish and arugula.

(Myung J. Chun / Los Angeles Times)

Peel and thinly slice 2 medium radishes, such as watermelon or other sweet varieties, then add them to a large bowl. Season the slices with salt and pepper, then drizzle with a few tablespoons of olive oil. Using a vegetable peeler, remove the zest from 1 large lime in strips, then very finely mince the …….

Source: https://www.latimes.com/food/recipes/story/2021-11-18/creating-recipes-with-david-tanis-in-los-angeles