If you ever enjoyed a kale salad and margherita pizza at Moby Dick’s the summer it popped up in Montauk or at Gilligan’s at the Soho Grand, you’ll understand why you should probably make this salad ASAP. (If not, trust me).
Moby’s, in East Hampton, was opened by Nick Hatsatouris and Lincoln Pilcher, the pair behind said spots, and you’ll find the same simple, super-fresh culinary approach (and cute nautical design motif) there.
The menu (also filled with just-caught seafood and local summer veggies) is the work of chef Gary King—formerly of spots like Il Buco and Craft.
To give you a taste, we got King’s seriously easy, seasonal recipe for a Panzanella Salad that will taste oh-so-summery as September approaches. —Lisa Elaine Held
Moby’s Panzanella Salad Recipe
1 large heirloom tomato
5 heirloom cherry tomatoes
1/2 cup crusty/stale bread chunks
1/2 red onion sliced thin
2 tablespoons red wine vinegar
4 tablespoons olive oil
chives and parsley, chopped
salt & pepper to taste
arugula for garnish
Directions: Cut everything in a rustic fashion and mix in a bowl. Garnish with arugula.
For more information, visit www.mobysny.com
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