photography by CALIFORNIA WEEKEND
San Francisco's iconic eatery Tartine Bakery rapidly gained acclaim for its Instagram-worthy dishes and organic breakfast fare, which taste even better than they look. Eventually aggregating into Tartine Manufactory, the brand's latest venture from founders Elisabeth Prueitt and husband Chad Robertston (pastry chef and artisan baker, respectively), the Tartine team is now expecting the release of a new cookbook, Tartine All Day. We managed to snag a mouthwatering recipe ahead of the book's launch, perfect for a spring lunch. Take a look!
photography by PAIGE GREEN
Makes 4 to 6 servings
There is a point in the early summer when purple fruit and vegetables are ripe at the same time. They all happen to taste delicious together and have a variety of textures and shades of color that create a crisp, refreshing, and beautiful chopped salad. Dressed with a red wine vinaigrette, the salad is a great accompaniment to pork or lamb roasts, chicken, or grilled steak.