Carrots, avocado, and sprouts may sound too standard to deserve your attention, but I assure you, this salad satisfies. It’s really the dukkah that does the trick— bright, spicy, salty, and a little sweet—it gives this salad a complex, savory depth.
For a more assertive, slightly spicy alternative to traditional basil pesto, we first processed almonds (toasted first to enhance their rich flavor) with lots of garlic, anchovies, and a serrano chile until the mixture was finely chopped. Then we processed the mixture in a food processor with peppery arugula, lemon juice, and olive oil until the sauce was smooth.
Keralan Fried Chicken, Lowcountry Cardamom Waffles, and Spicy Maple Syrup
"There are so many people in the world, there must be someone just like me who feels bizarre and flawed in the same ways I do." -Frida Kahlo