Digital_CIAO_MayJun2021 | Page 24

ciao ! tastes
enliven with umami richness while salty flakes of trout replace typical bacon bits , asserting subtle smokiness and enhancing kale ’ s sweet side .
Super Deluxe Pizzeria ’ s wilted greens pizza ( previous page ) boasts a stimulating medley of textures and tastes through smartly chosen ,
PUCKER UP
fresh ingredients . Chewy , bitter leaves are supported by a floppy , fast-fired crust . Salt plays a harmonizing role : a generous dash of bold pecorino adds nuttiness and a sprinkling of coarse salt mellows the greens , unlocking their sweetness .
MORE THAN SUGARCOATING
HAILED FOR their healthy attributes , vegetables are not always celebrated for their sweetness , but many , like peas , carrots and peppers , convey natural honeyed tones . Even the bitterest of greens can be roasted , caramelized or blanched to amplify their sugars and , of course , just a spoonful of sweet dressing can help any veggie go down .
One of the most classic of summer potluck dishes , broccoli salad has been made a thousand different ways . Roughage Eatery ’ s creamy vegan version is sure to be the hit of the picnic ( pictured below ). Blanched broccoli florets are doused in a delicately sweet soy mayo and cashew sour cream dressing and mixed with potent pops of candy-like dried cranberries and sharp red onion .
Photography : Courtesy La Brasserie Nonsuch Brewing Co , Roughage Eatery
GREAT SALADS epitomize balance , combining a variety of textures , colours and flavours to deliver interest and excitement with every bite . Acidity , whether in the form of a vinaigrette , citrus or something pickled , is a key ingredient , used to cut through oil , offset sweetness and spice and soften bitter notes .
Sweet and sour pair successfully to generate an appealing tangy taste , showcased brilliantly in Boun ’ s Restaurant ’ s mango salad . Strips of juicy mango are tossed in sour lime and savoury fish sauce . Slivers of raw red onion deliver extra zest and cashews ensure a satisfying crunch .
Succulent endive leaves provide the base for La Brasserie Nonsuch Brewing Co ’ s refreshing green salad ( pictured above ). Pickled grapes burst with zippy sweetness while white wine vinegar — used to cure the grapes and slightly sweetened by the process — coats each hearty leaf , tempering the greens ’ subtle bitterness . Shavings of pungent aged cheddar are punched up even more by the dish ’ s acidity .
The asparagus and snap peas from Close Co . showcase freshness and creativity . A lively , salty cheddar custard brings out the sugars of the roasted asparagus spears and raw snap peas . Green apple slices are cooked , reducing their tang , while dill punctuates the dish with herbaceous freshness .
Photography by TK or Photography : Credit TK
22 ciao ! / may / jun / two thousand twenty-one