Raw Vegetable Salad with Aged Goat’s-Milk Cheese, 317
Sautéed Georgia Trout with Watercress Puree and Mandarin
Salad, 295 –96, 297
Smoked Fish Salad, 109
Smoked Herring Caesar Salad, 273
Spinach Salad with Pear, Curried Cashews, and Bacon, 256 –57,
257
Tuna Carpaccio with Kohlrabi Slaw, 308
salmon: Buckwheat Blinis with Smoked Salmon and Caviar, 114 ,
115
Salsa, Tomatillo, 231
salt, 4 ; pink salt, 306 ; sea salt, 208
Salt-and-Pepper Shrimp, 235
Salt-Crusted Pork Loin with Ibérico Ham and Asparagus, 334 , 335
sauces:
Beurre Blanc, 348 –49
Braciola, 170 , 171 , 172
Carrot-Hoisin Dipping Sauce, 286 –87
Flank Steak with Guajillo Chili Sauce, 252 –53
Hollandaise Sauce, 356 , 357
Pizza Sauce, 27
Red Tomato Spaetzle in Yellow Tomato Coconut Sauce, 290 –91
Rum Syrup, 267
Sweet-and-Sour Balsamic-Glazed Spareribs, 86 , 87
Sweet Chili Sauce, 177
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