Sauce Magazine: Intelligent Content For The Food Fascinated
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This salad at The Libertine is loaded with vegetables that change with the season. The one we tried had sliced radish, cucumbers, carrots and cauliflower florets dressed in a light Champagne vinaigrette. But the best part of are those airy, feather-light focaccia croutons – and those never change.
This article appears in January 2014.
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Meera began working at Sauce in 2008 and is responsible for the design of Sauce Magazine. She has a masters in journalism with an emphasis in magazine design from Mizzou and she has a habit of hoarding... More by Meera Nagarajan
