Sides Recipe

Prepare confit lemon (if not pre-made)

If you don't have confit lemon on hand, make a quick version: thinly slice 1 small lemon, remove seeds, and simmer slices in 1/2 cup olive oil with 2 crushed garlic cloves and a pinch of salt over very low heat for 20–30 minutes until peel is tender but not falling apart. Cool and finely mince slices; reserve 1/4 cup for the gremolata.

Blanch the vegetables: bring a large pot of salted water to a rapid boil. Add broccoli florets and cook 1 minute, add asparagus and cook an additional 1 minute, add sugar snap peas and cook 30 seconds more (total blanch time about 2½–3 minutes depending on size).

Immediately transfer the vegetables to an ice bath to stop cooking and preserve bright color. Drain thoroughly and pat dry.

Make the gremolata: combine the reserved 1/4 cup finely minced confit lemon, 1/4 cup finely chopped flat-leaf parsley, 1 tsp minced garlic, 1 tsp fresh lemon zest and 1 tbsp extra-virgin olive oil in a small bowl. Season with a pinch of salt and 1/8 tsp black pepper; stir to combine.

Toss the cooled, drained vegetables with 2 tbsp extra-virgin olive oil, 1 tsp salt and 1/2 tsp black pepper in a large bowl. Gently fold in the confit lemon gremolata so it coats the vegetables. Taste and adjust seasoning. Serve at room temperature or slightly warm.

Make the dressing: in a small bowl or jar whisk together 3 tbsp olive oil, 1.5 tbsp red wine vinegar, 1 tsp Dijon mustard, 1 tsp honey, 3/4 tsp salt and 1/4 tsp black pepper until emulsified.

Assemble the salad: place 6 cups mixed baby greens in a large bowl. Add 1/2 cup thinly sliced cucumber, 1/4 cup sliced radishes, 1 cup halved cherry tomatoes and 1/4 cup thinly sliced red onion.

Dress and toss: drizzle about half the dressing over the greens and gently toss to coat. Add more dressing to taste (reserve any extra). Serve immediately so greens remain crisp.

Heat a large skillet over medium-high heat until hot. Add 1 tbsp unsalted butter (or 1 tbsp olive oil) and swirl to coat.

Add 1 tsp thinly sliced garlic and sauté 15–30 seconds until fragrant but not browned.

Add the 10 oz baby spinach in batches, allowing leaves to wilt slightly before adding more. Toss or use tongs to stir and cook until all spinach is wilted, about 2–3 minutes total.

Season with 1/2 tsp salt, 1/4 tsp black pepper and 1 tsp fresh lemon juice (optional). Toss to combine and transfer to a warmed serving dish immediately.

Prepare potatoes: scrub 3 large russet potatoes well. Using a sharp knife, cut each potato into 1/2-inch thick sticks for chunky chips. Rinse the cut fries under cold water until water runs clear to remove excess starch.

Soak the cut potatoes in a bowl of cold water for at least 30 minutes (or up to 2 hours) to firm them and remove more starch. Drain and pat completely dry with kitchen towels.

Heat oil in a heavy-bottomed pot or deep fryer to 300°F (150°C) for the first blanch. If you don't have a thermometer, heat until oil shimmers but is not smoking.

Blanch-fry the potatoes: fry the dried potato sticks in batches for 5–7 minutes until tender but not colored. Remove with a slotted spoon and drain on paper towels. Let cool for 10–15 minutes; you can refrigerate to speed this.

Raise the oil temperature to 375°F (190°C). Fry the cooled chips in batches again for 2–4 minutes until golden brown and crisp.

Drain on paper towels, immediately season with 1.5 tsp salt and 1/2 tsp black pepper, toss lightly to distribute. Serve hot with optional malt vinegar or ketchup.