As you’re reading this, I’m on my way back from Spain, birthplace of the great chef with the great big heart, José Andrés. No, I haven’t been hanging with José (if only). In addition to overseeing his 30+ restaurants, Andrés has been busy cooking up some comfort for Puerto Rico’s earthquake victims.
This is not the chef’s first Puerto Rico rodeo. He and his World Central Kitchen team set up a disaster relief kitchen after Hurricane Maria, serving sanchocho to thousands while government agencies and other NGOs were still scrambling to set up services. He and his nonprofit have since been feeding disaster survivors and first responders all over the world.
This is the man who came to Miami as the guest of honor at a South Beach Food and Wine event and tore off his chef’s jacket to reveal an I am an Immigrant T-shirt in defiance of Trump anti-immigration policy. Small wonder the James Beard Foundation named him both Humanitarian of the Year and Outstanding Chef. Even if he couldn’t boil water, I’d love Andrés for giving both food and voice to those in need.
Andrés knows how to treat people, and while he’ll never forsake jamon, he knows how to treats produce right, too. “Fruits and vegetables are sexy,” he says, and he gives them their due in his book Vegetables Unleashed. Vegetables aren’t the only ones unleashed. Andrés’ culinary genius is matched only by his exuberance, and both are on full display. Andrés includes traditional Spanish dishes from his beloved homeland, like escalivada and gazpacho, and others veering far from any culinary tradition — hello, compost potatoes.
You may want to pass on the compost potatoes , but don’t miss his fattoush. What, stale bread salad? Believe it. As Andrés says, “You can spot great cooks not by what they do with the best ingredients but by what they do with the scraps.” It’s that old world ethos of using everything, wasting nothing and making it into something delicious.
Andrés has a gift for seeing the potential in simple ingredients, as well as the potential in people. “We all are Citizens of the World,” he says. “What’s good for you, must be good for all. If you are lost, share a plate of food with a stranger…you will find who you are.”
- 1 seedless English cucumber, quartered lengthwise and cut into ¾-inch dice
- 1 green bell pepper cored, seeded, and cut into ¾-inch pieces
- 6 to 8 radishes thinly sliced 12 cherry tomatoes, halved
- ½ cup thinly sliced red onion
- ¹∕³ cup coarsely chopped parsley
- ¼ cup coarsely chopped mint 1 teaspoon sumac
- ½ cup Pomegranate Molasses Vinaigrette
- Kosher salt
- 4 cups pita chips or 4 old pitas, toasted and broken into ½-inch pieces
- Combine the cucumber, pepper, radishes, tomatoes, onion, parsley, mint, and sumac in a large bowl. Toss with enough vinaigrette to generously coat the vegetables. Season with salt and toss again.
- Top the salad with the pita chips and serve.
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Looks great – is the pomegranate vinaigrette made fresh? What are the ingredients in the dressing please?
Ellen Kanner says
Hi, Tanya, Pomegranate molasses vinaigrette recipe’s in José Andrés’ Vegetables Unleashed, but I don’t think he’d mind me sharing 🙂 —
1-1/2 tablespoons pomegranate molasses
1 tablespoon red wine vinegar
1 teaspoon lemon juice
1/4 cup olive oil
In a small bowl, whisk together pomegranate molasses, red wine vinegar and lemon juice until they emulsify. Slowly pour in olive oil in a stream. Whisk together again and add salt to taste. Enjoy!