We're happy to be the beneficiaries of a treat from Executive Chef Parke Ulrich of Waterbar, who has gifted us with a really personal recipe. Inspired by his daughter, Emma's Favorite Salad is the restaurant's signature salad and blends apples, endive, radish and celery with aged Gouda toast for a cheesy, healthy crunch. —Tamara Palmer
Emma’s Favorite Salad
By Chef Parke Ulrich, Waterbar
Endive (spears cut on half-inch thick bias)
Celery Leaves (tender yellow)
Shaved radish (discs)
Aged Gouda toast
Meyer Lemon Vinaigrette (see recipe)
In a bowl, toss the sliced apples with the chervil and a bit of extra virgin olive oil. Add the endive, radish and celery leaves with the lemon emulsion and toss with the apples.
For the toast, make small sandwiches out of the “Fred” bread and aged Gouda. Butter the outsides and brown in a frying pan, similar to a grilled cheese sandwich. To plate, carefully pile the endive and apple salad, giving it some height. Finish by placing the toasted sandwich (cut on a bias) alongside the salad and drizzle the emulsion around the salad if more dressing is desired.
Meyer Lemon Vinaigrette
1/2 cup mayonnaise
Zest and juice of two Meyer lemons
Water to adjust consistency
Extra virgin olive oil
Salt and pepper
In a large bowl add the mayo and juice and zest of the Meyer lemons. Add large pinch of salt and small grind of black pepper. Whisk together and taste. If it is too thick, thin it with a touch of water; if too thin, whisk in more olive oil to thicken. Taste again for salt as you want to season the vinaigrette (which will in turn season the salad).