July 2005
Summer Vegetables
by Celia Cheng
SOCKEYE SALMON GRAVLAX
w/ golden beets & purslane
Three simple ingredients are combined in this dish to make a delicious starter to a meal or afternoon snack. The slightly rooty flavor of the raw purslane balances the saltiness of the cured salmon. Purslane is an herb that is pleasantly chewy and has more personality to it than many common greens. The golden beets are roasted to tender perfection. The composition works on many levels; the textures give great mouth feel, the flavors work in unison to balance the palate, and visually it’s beautiful. This is representative of the down-to-earth feel of Savoy, how the dishes are all simple, simply balanced and simply wonderful.
