Lovage looks like a young celery branch with leaves, and in fact tastes like a slightly spicy celery. Most farmersā markets have it in the spring and summer. Substitute a celery branch for the lovage stem in a pinch.
Recipe information
Yield
Makes about 160 g (1Ā 1/2 cups)
Ingredients
150 g Tristar strawberries, hulled (1 pint)
1/2 branch lovage stem, chopped
12 g sugar (1 tablespoon)
0.5 g kosher salt (1/8 teaspoon)
1 g sherry vinegar (1/4 teaspoon)
Preparation
Combine the strawberries, lovage, sugar, salt, and vinegar in a small bowl. Gently toss with a spoon until the strawberries are evenly coated. Cover and place in the fridge for at least 2 hours, or up to 2 days, before serving.
Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright Ā© 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon AppĆØtit. As founder of the desserts programs at Momofuku, including Noodle Bar, SsƤat;m Bar, Ko and MĆ” PĆŖche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.
