Citrus and Chicory Salad with Candied Pine Nuts and Fried Rosemary

Since the shop opened I’ve kept a running Google Doc of all of the menus we’ve served. I make a few notes so I can remember who was there, any memorable moments and things I want to adjust for the next time. As I was going through the growing doc I noticed several repeated recipes. This Garlic Confit toast has already been featured on three menus.  David Tanis’ Mushroom Ragout has been featured at two different dinners as has a simple dessert of spice roasted pears with salted maple caramel (simply reduce maple syrup to a caramel consistency then add salt), creme fraiche and brown butter toasted biscotti crumbs.

The most repeated dish so far has been some iteration of this salad. At this point in the season citrus – blood oranges in particular, are the one thing I will miss about winter. This salad balances sweetness from the citrus with the bitter, crisp leaves of the chicories. Always the heavy hand with the vinegar there is a slight pucker tamed by thinly sliced kumquat and candied pine nuts.

A soft, fragrant and unsuspecting crunch comes by way of fried rosemary. Fried herbs are an unusual delight and not terribly complicated. The hearty winter herbs do particularly well in a hot oil bath. I fry my herbs in a modest amount of olive oil. Heat the oil until the needle-like leaves sputter the instant they hit the pan. Once their frantic sizzling subsides you know they are ready as that alerts you to the fact that all the water in the leaves has evaporated so once cooled they will crisp up just as they should. While they’re still warm add a flurry of fine sea salt to the leaves. This same method works well for sage, thyme, parsley and probably others too. Those are the ones I’ve tried so far.

I hold a firm belief that even in Winter salads need not be boring and this recipe proves that point quite nicely.


Citrus and Chicory Salad with Candied Pine Nuts and Fried Rosemary


1/4 cup olive oil

2 rosemary sprigs, leaves removed

Sea salt

1/2 cup pine nuts

2 tablespoons sugar

1/2 teaspoon cumin seeds

6 cups chopped chicories (Belgian Endive, Endive, Treviso)

3 scallions, thinly sliced

1 recipe Blood Orange Vinaigrette (below)

3 blood oranges, segmented and roughly chopped

5 kumquats, thinly sliced

Flake salt

Blood Orange Vinaigrette

Makes 1/2 cup dressing

2 tablespoons chopped shallot

1 teaspoon honey

2 teaspoons Dijon mustard

2 tablespoons champagne (or other white wine) vinegar

2 tablespoons blood orange juice

1⁄4 cup / 60 ml extra-virgin olive oil

1⁄4 teaspoon sea salt


To make the fried rosemary: In a small saucepan heat the olive oil over medium high heat. Carefully drop in the rosemary and fry until the color shifts and the sputtering ceases, this tells us that all the water in the leaves has evaporated and you will be left with a crispy leaf. Carefully remove the rosemary from the oil using a slotted spoon and transfer to a plate. Sprinkle with a pinch of sea salt.

In a small skillet set over medium heat add the pine nuts. Sauté until their color shifts and they start to smell toasty. Add the sugar and cumin and stir until well coated in the sugar and it starts to caramelize. Remove to a plate to cool.

Add the greens and scallions to a large bowl along with the salad dressing and half of the chopped blood oranges and kumquats. Toss well to combine.

Transfer about half of the salad to a platter then top with half of the pine nuts and rosemary. Add the remaining greens then cap with the rest of the rosemary, pine nuts and citrus. Finish with flake salt. Serve straight away.

For the blood orange vinaigrette:

In a medium bowl whisk together the shallot, mustard, honey, vinegar, and blood orange juice. Slowly drizzle in the olive oil while whisking. Add a pinch of salt and taste. Adjust to your liking.

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Welcome to the Shop + Farro and Parmesan Pie

Welcome to the Shop!

Photo by Erin Schedler

Not Without Salt Shop. Seattle, WA. Photos by Gabe Rodriguez.

Our doors are finally open. You know how long I’ve been waiting to say that?!

The idea to create a shop open to the public for workshops, meals, and a few of my favorite things in and out of the kitchen came at the start of 2017. Like so many of you I was asking myself a lot of questions about life, work, and how am I helping to unite and move my community forward. From all of that soul digging I heard, “build a table and they will come”. Okay, it wasn’t exactly like that but that phrase and consequently that scene from Field of Dreams continually played in my mind throughout the entire process.

I dreamt about a space to work that was away from our home so that home could feel a bit more as such and I could have the ability to leave work at the door and focus on my family without being lured away by the computer in the other room. I longed for complete freedom of creativity in the kitchen. My career in food began in professional kitchens and I missed the ability to stand in the kitchen and watch the delight on the diner’s faces as the plates I just created hit their table. I missed the rush of service and the stretching of my creativity in the kitchen using techniques and ingredients that I don’t often share here for fear of limiting the audience. And I wanted a place to play host to authors, instructors, artists, creatives and whoever else is wanting to inspire and teach 14 people at my table. I wanted to continue to learn from others and be able to create an environment of learning.

Building this space felt like putting in the last piece of the puzzle. Every recipe I share, word that I write, and image that I take and share with you all here, on Instagram, Facebook – anywhere – is with one goal in mind: To encourage and inspire all of us to spend as much time at the table as possible. I never regret a minute spent at the table, in fact it’s at the table where relationships are built, memories are made, tears are shed, laughter is abundant, and food is shared.

In the early part of last year I started spiraling into a place of feeling as if my work didn’t matter. I talk about food a lot and in light of everything else in the world that just felt so trite until I really saw that yes, I talk about food but really that is simply the medium used to gather people. So it seemed fitting to take that purpose and make it more tangible by building out a homey space with a 12-foot table eager to seat anyone and everyone.

I do hope that someday all of you can stop by and sit at my table but until that time I won’t stop sharing the work I do here and elsewhere online.

There are so many people to thank for helping me turn this dream into a reality. KitchenAid heard my dream, saw the vision and helped make it happen. Their generosity gave me the chance to build out a kitchen that I would say was my dream kitchen, but honestly even the kitchen in my dreams isn’t this good. Every large and small appliance you see in this space is from them and I assure you this place would not be the same without their help. I have been a loyal fan of KitchenAid since my first mixer nearly fifteen years ago. I returned so many wedding gifts in order to be able to afford the one I truly wanted; a 5-quart stand mixer in Pistachio green. My kitchen has never been without one of their mixers since. And when you do come and sit at my bar while I’m making us something to eat, I will gush about my induction cooktop because I am a huge, huge fan.

Last week I hosted our first ticketed event in the shop. This meant that most the people coming to the table didn’t know one another before they sat down. Just before dessert came out I turned to Gabe, who was my server for the afternoon, and said, “That is my favorite sound in the whole world.” The volume had crept louder and louder until the music could no longer be heard. There were glasses being clinked, laughter extending the entire length of the table, business cards being shared and dates being planned for the next lunch at the shop. I’ve yet to have an event here where the sight of the table full of people doesn’t fill me with tears. A dream realized.

This Farro and Parmesan pie was the main course for that lunch and all the plates came back to the kitchen completely clean. In fact I am sharing the recipe here because I promised everyone at that table that I would. I saw the burnished crust of this pie on and immediately knew I needed to make that.

There are few ingredients so each must be treated with care. I’ve made a few changes from the original recipe in the form of lemon zest, garlic, thyme and Italian farro. When I first tasted Farro in Italy I thought they must have cooked it for days and days. It was tender, still delightfully nutty but it didn’t have the irksome chew that I find to be more laborious than what I want in a meal. And in actuality, Italian farro, or semi-perlato (semi-pearled) takes about 10 minutes from dry grain to tender. I’ve been able to purchase it online, at Whole Foods or at a local European import store. If you can’t find it, regular farro is completely fine.

*This post was created in partnership with KitchenAid. Thank you, as always, for supporting the brands that support the work I create.





Farro and Parmesan Pie

Yield 8 - 10

Adapted from


Olive oil (for pan)

1 cup Italian farro, or semi-perlato farro (available at WholeFoods)

2 thyme sprigs

Sea salt

2 cups finely grated Parmesan, divided

1 cup heavy cream

1 cup whole milk

1 teaspoon sea salt

1/2 teaspoon lemon zest

1 garlic clove, finely minced

Pinch of nutmeg

4 large eggs


Grease a 9-inch springform pan with olive oil. Wrap the exterior in aluminum foil then place on a sheet tray. Preheat your oven to 350°F.

In a large saucepan add 2 tablespoons olive oil over medium-high heat. Stir in the farro and thyme. Sauté the farro until toasted, about 10 minutes. Carefully add water to cover, along with a couple of hefty pinches of sea salt then bring to a simmer and cook until the farro is tender, about 10 minutes. Drain the farro and set aside.

In a large bowl whisk together 1 3/4 cups of the Parmesan, cream, milk, sea salt, lemon zest, garlic, nutmeg and the eggs. Add the drained farro and pour the entire mixture into the prepared springform pan.

Bake for 40 minutes or until slightly puffed around the edges but the center has a bit of jiggle still in there.

Top the pie with the remaining 1/4 cup Parmesan, move it to the top of your oven and broil for 3 to 4 minutes or until deeply golden and bubbling.

Serve while just warm or room temperature.

The pie can be made the day before and gently reheated just before serving.

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