New cookbook ‘Please Wait To Be Tasted’ from Lil Deb’s Oasis restaurant in Hudson, New York

Author Hannah Black shares a recipe for Endive Salad with Mint, Shrimp Powder and Orange Blossom Vinaigrette #newdaynw

The first cookbook from Lil’ Deb’s Oasis, the James Beard Award-nominated hotspot in Hudson, New York. is more than just a collection of recipes. It’s a big-hearted, sensual celebration of food, love and community.

Endive salad with mint, powdered shrimp and orange blossom vinaigrette

Zest and juice of 1 orange

1 teaspoon orange blossom water

1/2 tsp vanilla paste or seeds from 1 vanilla bean

3/4 cup extra virgin olive oil

PREPARE THE SHRIMP POWDER: In a medium bowl, soak the dried shrimp in hot water for 20 minutes. Strain between paper towels and pat dry. Place in a food processor and pulse until a coarse powder forms. Use immediately to make this salad, or store in an airtight container in the refrigerator for up to 1 month.

PREPARE THE VINAIGRETTE: In a mortar and pestle, pound the garlic and salt into a smooth paste. Add the orange zest and red pepper flakes, crushing a few times to incorporate. Stir in the orange and lime juice, fish sauce, orange blossom water, and vanilla paste. Gradually add the olive oil in a slow, steady stream, beating until emulsified. Stir vigorously before serving.

PREPARE THE SALAD: Arrange some chicory pieces in a circle on a serving platter. Drizzle with some vinaigrette and sprinkle with some mint. Repeat this process, building each layer in tighter and tighter circles, finishing with a generous pinch of shrimp powder. Eat now (with your fingers), have no regrets.

Born and raised in Alabama, Hannah Black attended the Rhode Island School of Design where she studied painting and developed a passion for cooking elaborate meals for her community. She previously worked at Mission Chinese Food in New York City and Hartwood in Tulum, Mexico before settling in the Hudson Valley. New cookbook ‘Please Wait To Be Tasted’ from Lil Deb’s Oasis restaurant in Hudson, New York

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