Bar cauliflower salad

I am not really a menu collector, even if I have a small stack of gems in one of my desktop drawers. A good number of them are the menus of meals spent at Tartine. For those of you who have not yet visited San Francisco, Bar Tartine was a highly loved establishment in the heart of the San Francisco mission district, a few houses in the homonymous bakery (rightly deserves famous). After the Tartine, Chad Robertson and Liz Prueitt opened the bar tartine -chefs Nick Balla and Cortney Burns were at the helm of 2011 at the closure in 2016.

This is where Wayne and I liked going to celebrate a birthday, or walk on a sunny day for brunch, or simply sit for a drink and a few small plates. That said, there are a lot of good places to eat in San Francisco, and when I think of the reason why I appreciated the bar tartine as much as I do, it is not because I loved the extent of the space, the nice staff, the old floors or the hand plates and the drinking vessels – because all this was fine. I liked going because, above all, the food was fascinating. The menu, always in evolution, the intensely tasty food – beautiful without being picky or artificial. It was deeply in California in source, but influenced by travel, family and life beyond that. There were all kinds of fermentation, drying and experimentation in progress, and the kitchen was open, so you can watch everything unfold.

Before their homonymous cooking book was out (if excited on this subject), I harassed my friends in Chronicle for an early copy, and I chose this cauliflower salad to dive. It is a crunchy and generous mixture of cauliflower, seeds, peppers, radishes, chickpeas and green onions, I would also like it for the preparation of the Garine. -H

In the photo above, the ingredients to make the cauliflower salad. And below, everything assembled and ready to take advantage!

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Continue to read the tartine cauliflower bar on 101 pounds of cooking