YOU COULD CALL it bar food. That’s how chef John Sinclair describes the offerings at his two New Orleans bar-restaurants, Barrel Proof and Longway Tavern. But the term hardly seems equal to this salad of radicchio and arugula tossed with roasted squash, fennel, grapefruit and crunchy pistachios, Mr. Sinclair’s first Slow Food Fast recipe. It has bold flavor and a bit of a spicy kick that certainly would stand up to a stiff drink pairing. It’s also satisfying, easy to love and happens to be vegan.

Source: Wall Street Journal February 01, 2019 19:41 UTC