A chef shares his favorite, warming salad.
Patrick Higgins is the executive chef at the Inns of Aurora located New York's Finger Lakes region. There, he works with local farmers and the kitchen team to prepare fresh, high-end meals for hotel guests. But recently, a career opportunity for his wife forced a temporary move—to an RV camping site. Of course, there’s a downside to being a gourmet chef in a vehicle that’s 31 feet long and just eight feet wide. As a solution to a lack of cooking space, Higgins fired up an Aussie foldable grill. "When the weather begins to cool down I love to take advantage of slow-cooked foods," he says.
Here, the resourceful chef shares his favorite cold-weather grilling recipe.
Grilled Winter Salad
Sweet potatoes are rich in fiber and vitamin A, while apples and fennel add immune-boosting vitamin C. “I like salads that aren’t mayonnaise-based, mainly because it’s different from what you see at most barbecues,” Higgins says. “Fresh, quality olive oil and citrus juice can make any ingredient shine.”