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Photo Credit: Georgia Kral -
Photo Credit: Georgia Kral -
Wild dandelion greens (yes, they are the greens of the flowering weed) are slightly bitter and can be foraged around the city and region. Murphy likes dandelion greens with an anchovy vinaigrette.
“Bangin’!” he said.
Marc Murphy’s warm anchovy vinaigrette
5 tablespoons extra-virgin olive oil
1 large shallot, finely chopped
2 olive-oil packed anchovy fillets, chopped
Pinch of red pepper flakes
2 tablespoons sherry vinegar
In a small saucepan, heat 1 tablespoon of the olive oil over low heat until simmering. Add the shallots and anchovies and cook, stirring, until the shallots have softened and the anchovies fall apart and dissolve in the oil, 2 to 3 minutes. Stir in the red pepper flakes. Add the vinegar and cook, stirring, until it has reduced slightly, about 1 minute. Whisk in the remaining 4 tablespoons of oil.
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Photo Credit: Georgia Kral -
Photo Credit: Georgia Kral -
Photo Credit: Georgia Kral -
Photo Credit: Georgia Kral
Chef Marc Murphy is well-known for his role on the Food Network show “Chopped,” but he’s also the owner and chef behind three popular New York City restaurants: Landmarc in the Time Warner Center, Ditch Plains and Kingside.
We met Murphy and his Chef de Cuisine at Kingside Steve Eakins at the Union Square Greenmarket on April 18. Spring produce was just starting to appear. (Ramps, too.)
“Seasonality is everything,” said Murphy. “When I started cooking in New York, Americans were so used to having anything and everything [when they wanted it]. The needle is going the other way.”
Here’s what we found at the market, and Murphy’s ideas for how to use them in dishes at home: