Salty and spicy with just the right hit of vinegar, this dish was described as chef "Ryan's new favorite salad" during a dinner hosted in February. The original recipe calls for pickled green tomatoes, and Doux South’s Mean Green Tomatoes, which are preserved and jarred by hand in Atlanta, make this salad even more effortless, yet all the more delicious.
MISE EN PLACE
• Peel and halve onion. Thinly slice 1/2 cup (save any extra for another use).
• Halve and juice lime.
• Cut tomato into bite-size pieces. Reserve 2 tablespoons pickling liquid.
• Pick cilantro leaves.
• Halve chorizo lengthwise. Thinly slice crosswise at an angle.
In a bowl, toss together chorizo, red onion lime juice and pickling liquid.
• Toss in tomato and 2 tablespoons olive oil.
• Gently fold in cilantro. Taste and adjust seasoning as desired with kosher salt and black pepper.
Form salad in a tall pointed pile on each plate. Serve, and enjoy!
Seth worked with top chefs in New York and in Atlanta, and worked as the Program Director for a farm to school pilot program aimed at developing standards-based, hands-on garden and cooking curriculum for children from kindergarten to fifth grade. Seth also spent several years working as a farmers market chef in Atlanta. During this time, he established and developed connections between the market and local schools, after-school clubs, senior living facilities, and other community organizations. At these community connection posts, he shared his culinary knowledge and expertise, giving hands on cooking instruction as he explained how farmers markets can benefit an individual's health and community. In 2016, Chef Seth was named a Georgia Grown Executive Chef for his commitment to locally grown food.Learn More...