In the Kitchen With: Chiron Cole’s Cured Beef and Potato Crouton Salad – Design*Sponge

My favorite type of menu to put together for entertaining is a buffet composed of many salad-type dishes. I used to think the reason was because it is easier to prepare in advance. Recently, however, I’ve realized that it’s because I love the chance to try out so many new recipes. With increasing specific dietary requests, a buffet, rather than a set course meal, also offers the opportunity to provide something for everyone without highlighting anyone’s specific needs. This week’s recipe by photographer Chiron Cole for Cured Beef with Watercress and Potato Croutons is one such dish. Though the original recipe calls for cured beef, Chiron substitutes the beef with roasted beets (though any roasted vegetables will work), often serving both the meat and the vegetarian version when she entertains so that everyone can enjoy the dish. If you decide to use beets instead of other roasted vegetables, Chiron advises you be sure to slice them thinly and cook them with a good dose of salt, otherwise buy pre-cooked beets and sprinkle them with salt before serving. —Kristina


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