Julia Sullivan’s flavor arsenal is stocked with things like gorgeous local dairy products, Tennessee caviar, and oil-packed anchovies. But these are just a few of the arrows in her quiver at Henrietta Red. In this perfect, elegant snack from Best New Chef Julia Sullivan at Nashville’s Henrietta Red, a fresh herb vinaigrette cuts through sour cream topped with briny paddlefish roe. Sullivan based this dish on one her father used to make.
Salty, briny, and an instant reminder of the ocean, caviar is something we love to eat plain, or minimally dressed on a potato chip. Yet a dollop of it instantly elevates other dishes, too, from a riff on carbonara to deviled eggs. It’s a little bit of a splurge, yes, but with these recipes, the payoff is definitely worth it.