Joshua McFadden is executive chef/owner of Portland, Oregon’s Ava Gene’s, which Bon Appétit has named a Top 10 Best New Restaurant. McFadden’s latest restaurant, Tusk, opened in Portland, Oregon, in 2016. His first book, Six Seasons: A New Way with Vegetables, has just been published.
SIX SEASONS highlights how to take advantage of vegetables’ attributes as they evolve throughout their growing seasons. To help readers identify which vegetables are best at any given time, McFadden organizes the book into micro seasons—from the fresh green of Spring to the fits and starts of Early Summer, the bounty of Midsummer to the bursting harvest of Late Summer, and the ebbing of Fall into the earthy, mellow sweetness of Winter.
- 8 celery stalks (leaves separated and reserved), tough fibers peeled off, sliced on an angle into ¼-inch-thick pieces
- 4 Medjool dates, pitted and roughly chopped
- ½ cup roughly chopped toasted almonds
- 3 tablespoons fresh lemon juice
- ¼ teaspoon dried chile flakes
- Kosher salt and freshly ground black pepper
- 2 ounces Parmigiano-Reggiano cheese, shaved into shards with a vegetable peeler
- Extra-virgin olive oil
Find This Recipe on Page 145 of Six Seasons: A New Way With Vegetables by Joshua McFadden.
This is one of my favorite dishes. It’s so simple, but the combination of ingredients creates a wonderful, intriguing aroma. Try to use really good olive oil for this salad.
- Put the celery in a bowl of ice water and soak for about 20 minutes to heighten the crispness. Drain and pat dry, then pile into a medium bowl.
- Add the celery leaves, dates, almonds, lemon juice, and chile flakes and toss together. Season generously with salt and black pepper. Taste and adjust the seasoning. Add the Parmigiano and ¼ cup olive oil and toss gently. Taste again and adjust the seasoning so you have a lovely salty, tart, sweet balance. Serve cool.