Michael Anthony (an F&W Best New Chef 2002) includes just a few coins of tender, saffron-flavored fingerling potatoes in his 50-ingredient warm vegetable salad. Grace Parisi reimagines those fingerlings for this light, fresh take on a potato salad, tossed with fennel, tomatoes and plenty of greens.
This recipe is a nod to the pickled vegetables (giardiniera) in the Gramercy Tavern salad. Grace quickly soaks baby cauliflower in vinegar and sugar, then combines it with snap peas, white beans, ham and sunflower seeds to create a unique main-course dish.
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For a farro salad inspired by Gramercy Tavern, Grace braises radishes in raspberry vinegar.