Brooke Williamson never received a formal culinary education, but that didn’t stop her from becoming the runner up on Season 10 of Top Chef in Seattle. Williamson began her cooking career as a teacher’s assistant at the Epicurean Institute of Los Angeles, gained experience working on both coasts, and went on to become the youngest woman to ever cook at the James Beard house. She now co-owns and is the co-executive chef of Playa Provisions in L.A. with her husband and fellow chef, Nick Roberts.
From Chef Williamson comes a kale salad perfect for a party -- it blends great flavor and presentation with minimal prep time. Two vinaigrettes are used to brighten the salad: The greens are tossed with a lemon vinaigrette and then placed over a beet vinaigrette, a perfect light start to any meal. —Top Chef