Root to Leaf: A Southern Chef Cooks Through the Seasons by Steven Satterfield

Author:Steven Satterfield [Satterfield, Steven]
Language: eng
Format: epub
Publisher: HarperCollins
Published: 2015-03-02T22:00:00+00:00

APPLE, BOK CHOY, AND RADISH SLAW

My friend Marie Nygren, cofounder of the sustainable planned community and resort Serenbe, about an hour outside Atlanta, often hosts cooking classes with chefs to benefit nonprofits. On the cool fall day that I was slated to teach, I was so rushed I didn’t have time to eat and I arrived famished. She kindly brought me, from her farmhouse kitchen, a plate consisting of her family’s famous fried chicken, mac and cheese, blackeyed peas, and an innovative slaw with raw collard greens, apples, and radishes. Everything was delicious, but what stood out to me the most was this sharp, lively slaw that contrasted so well with the traditional Southern plate. I re-created a version of this, substituting young, tender bok choy for the collard greens. It was a star on my family’s Thanksgiving table just a few weeks later and is now requested every year.

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