When it comes to salad, I tend to over-accessorize. To a simple dressing, I’ll add a few grinds of black pepper, some mustard, grated garlic, one or two anchovies, and all sorts of other bits and pieces I have lying around. I can’t help myself. But today, I’m following April Bloomfield’s recipe for “Simple Lemon Dressing” from her new vegetable-focused cookbook A Girl and Her Greens—and when Bloomfield calls something simple, she actually means it.
Bloomfield is an English chef, best known for opening the Spotted Pig in Manhattan in 2004 and developing New Yorkers’ taste for a certain style of meaty, gastropubby cooking (which she later expanded on at the Breslin in the Ace Hotel). But anyone who’s dined at her restaurants knows there’s more to it than that: Bloomfield's salads and vegetable dishes can be killer, not just distractions from a plate of pig’s ear.