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In anticipation of the series premiere of Bravo’s Top Chef Duels on August 6th at 10PM/9C, we'll be sharing past Top Chef recipes all week. Be sure to follow along, and comment below for a chance to win a premiere party prize pack!
This week: Brooke Williamson doubles up on the vinaigrettes for a crowd-pleasing kale salad.
Brooke Williamson has quite the résumé: She has owned and operated some of Los Angeles’ top restaurants, and was the youngest female chef to ever cook in the James Beard House. On Season 10 of Top Chef, her skills earned her the first runner-up spot.
This kale salad that Chef Williamson on the first episode of Season 10 is perfect for a party -- it blends great flavor and presentation with minimal prep time. She uses two vinaigrettes to brighten the salad: The greens are tossed with a lemon vinaigrette and then placed over a bright beet dressing, a perfect light start to any meal.
For the salad and lemon vinaigrette:
1 head curly kale, torn and de-stemmed
8 anchovy filets, julienned
6 large Brussels sprouts, outer leaves separated
3 tablespoons lemon juice
1 tablespoon red wine vinegar
1 tablespoon whole-grain mustard
1 shallot, finely diced
1 tablespoon honey
3 tablespoons extra-virgin olive oil
2 filets of white anchovies, finely chopped
Salt and black pepper to taste
For the beet vinaigrette:
1 small shallot, diced
1 clove garlic
2 tablespoons honey
2 tablespoons red wine vinegar
Salt to taste
1 medium red beet, cooked, peeled, and diced
3 tablespoons olive oil
Imagine you have the chance to be a Top Chef contestant. Tell us the first dish you'd cook in the comments by Wednesday at 5 PM EST for a chance to win a prize pack -- so you can throw your own premiere party -- from Provisions!
This article was brought to you by Top Chef. Tune in for the new season premiere at 10PM/9C on August 6th!
Photo by Linda Pugliese
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