Making waves as a vegan chef is no easy feat, but Top Chef Season 13's Phillip Frankland Lee is pulling it off. Last year he got tapped as one of the "Best Young Chefs in America" by San Pellegrino, thanks to his fresh, vibrant, mostly vegan cooking at The Gadarene Swine and Scratch/Bar in Studio City, California, the two restaurants he co-owns with his wife, chef Margarita Lee. One of our favorite Phillip-inspired side dishes for a barbecue? The hot-and-cold salad, which combines grilled vegetables with raw, cool ones for an unexpected sensory experience.
The salad has a short prep time, so you can grill it at the same time as your burgers and hot dogs. To make his versions, Phillip starts off by prepping the vegetables he wants to grill. “I take Maitake mushrooms and quarter them. I add chopped asparagus, thick white onion rings and mix with olive oil, salt and pepper,” he tells The Feast. Next, he gets his grill ready. “When using the barbecue, make sure the grill is hot and then season it with a little bit of olive oil,” he says, to keep the vegetables from sticking and to give them added flavor.
After Phillip chars his seasoned ingredients on the grill, he combines them with fresh cold vegetables. “I place the grilled items in a large mixing bowl along with some cold cherry tomatoes that have been cut in half. Then I season everything with olive oil, sea salt, fresh lemon juice, a handful of rough chopped parsley and Thai basil.”
The salad is endlessly adaptable to whatever vegetables you have on hand, but make sure to serve it immediately, while the char-grilled ingredients are still hot. The simple but subtly surprising salad makes an ideal side dish for a barbecue; and if you add proteins or load it up with other favorite ingredients, you've got a meatless main course option too.
Chef Phillip Frankland Lee
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