With her out-of-the-box approach to salads and sandwiches, all of which put seasonal vegetables to delicious use, Caroline Fidanza has earned a cult following among the food world’s cognoscenti in New York City, where she is based. At Saltie, her Brooklyn sandwich shop, wholesome creations like the Clean Slate, a sandwich where hummus, bulgur, pickled vegetables and yogurt get held between Indian naan bread, are as tempting as the sinful sandwiches, like the Balmy, which pairs chicken liver pâté with sliced ham and mayo.
“Mainly, I think about what I want to eat,” she says of her culinary process. “Sometimes that falls within the healthy category, sometimes not so much. Over the past five years, though, I’ve definitely thought more about vegetables. As I’ve moved along as a chef,” Fidanza says, “I have thought more about healthy foods.”
At Little Chef (in the new Gotham West Market), where salads are the focus, Fidanza’s evolution has resulted in dishes that have clients lining up well before the lunch hour rush. This recipe, a winter staple, pairs tart radicchio leaves with wilted, warm greens, crisp pears and pickled raisins. Crunchy, spicy, sweet and savory, it’s a dimensional …read more