Happy New Year!
It’s 2018, and I’m starting out the new year with healthy intentions. I’m resolving to eat more veggies — more plant-based meals in general — to balance out all the savory, fatty, cakey, sweet stuff I know I’m going to shove down my gullet this year.
I tried to get a head start with healthy eating at the end of 2017, and pre-holidays I had a very green and delicious meal at The Hideout at the W Los Angeles in West Beverly Hills. It was a beautiful, sunny, 70-degree day in late December (I ❤️ L.A.) — perfect for a poolside lunch and a couple of light and bright dishes.
I ordered the Ahi Tuna Niçoise (above), served on crisp lettuce greens with coriander, green garlic, diced potatoes, and haricot vert. You can’t go wrong with a Niçoise salad.
I also got the burrata and truffle toast (below), which was absolutely amazing. First of all, who doesn’t love burrata? And second, who doesn’t love truffle? And third, what is this fava gremolata and how can I put it on everything??? Will someone just feed me spoonfuls of gremolata? I loved the thickness and fluffiness of the toast, and I liked having the combo of crunchy pea sprouts with the soft cheese. The lemon oil brightened the whole dish, and I’m pretty sure this might be what sunshine tastes like. ☀️The burrata and truffle toast was such a treat, and I’m looking forward to having this dish again (and again and again).
I’m definitely going to make an effort to get more greens on my plate this year. As well as more burrata. 😉
Here’s to more salads, pea sprouts, and fava gremolata in 2018!