Mr. Alpenglow is a big fan of establishments like Fellow Barber and Baxter & Finley, which have brought serious finesse to the ritual of getting a haircut and shave. These places eschew the emasculating look and feel of beauty salons with their towers of worn Glamour magazines, those menacing head-engulfing machines, and unnatural smells. They also eschew the postwar cookie-cutter norms of traditional barbershops. Instead, the new wave of barbers makes you look your best without expecting you to deliver a monologue about what this might entail, plays great music, and makes you feel like a million bucks with these invigorating menthol towels. All of this is just a segue into another important topic: Updating your salad technique for Spring. Freshly shaved is definitely the way to go.


grapefruit, pumpkin seeds, tarragon, mustard vinaigrette

for two servings:
1 bunch of very fresh asparagus
1/5 lb. smoked black cod (sablefish), broken apart
1 large red grapefruit, segmented
4 tbsp. toasted pumpkin seeds
tarragon leaves

mustard vinaigrette:
3 tbsp. extra virgin olive oil
2 tbsp. fresh (Meyer) lemon juice
1 tbsp. white wine vinegar
1 tbsp. dijon mustard
kosher salt and freshly cracked black pepper

Mix the vinaigrette and chill. Cut the tough ends (about 1.5 inches) off the asparagus. Use a peeler to shave the asparagus, discarding the first shave. When you are ready to serve the salad, drizzle just enough vinaigrette to coat the asparagus. Immediately plate the asparagus with one portion each of the black cod, grapefruit segments, and some of the pumpkin seeds. Garnish with tarragon leaves.


pancetta, mint, buttermilk and honey

for two servings:
4-5 large carrots, peeled
1/4 cup of unsalted pistachios, toasted
1/4 cup of crisped pancetta cubes
some of the smaller mint leaves

for the dressing:
1/4 cup buttermilk
12 of the larger mint leaves, shredded
1 tsp grapeseed oil
2 tsp honey
kosher salt and freshly cracked black pepper

Mix the buttermilk dressing and chill. Use a peeler to shave the carrot. When you ready to serve the salad, drizzle just enough of the dressing to coat the carrots. Immediately plate the carrots with one portion each of pistachios and pancetta. Garnish with the smaller mint leaves.



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