Ops makes killer wood-fired pies in Brooklyn, but we're flocking there for the ever-changing big salad.
—the common thread here is sturdiness. You want a base green that will hold up well, she says, and not wilt when soaked with dressing.Even before considering dressing, Tribouilloy’s trick to a perfectly balanced salad is a trio of bitter, sweet, and salty components in the salad itself. Radicchio, corn, olives; little gems, slightly roasted tomatoes, ricotta; radicchio, plums, gomasio . You get the idea.
”Her dressing secret is fresh herbs, so she’ll add whatever she has on hand at the restaurant. They keep the dressing fresh, add another dimension of flavor, and cut through any rich components like ricotta or mayo.To give her salads their tangy depths, Tribouilloy typically adds a sour element not once, but twice. To the dressing, she’ll include some kind of vinegar or , but never lemon. She says that lemon doesn’t belong in dressings, “because it is only good if I can squeeze it fresh.
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