At a glance, nothing seems special about this recipe. The genius lies in Patricia Wells' perfect, restrained proportions, and its utter simplicity. They require patience: when you taste them just after mixing, you will think they're bland and watery. But don't give up on them! Let the vinaigrette seep in for ten minutes. Salt judiciously, tasting as you go. All of a sudden, you'll have a hard time putting down your fork. Recipe adapted very slightly from Bistro Cooking (Workman Publishing, 1989) —Genius Recipes
Genius recipes surprise us and make us rethink cooking tropes. They're handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we've folded them into our repertoires, they make us feel pretty genius too. Watch for new Genius Recipes every Wednesday morning on our blog, dug up by Food52's Creative Director Kristen Miglore.