This is a simple, but elegant salad. The beetroot not only adds a fantastic colour to the dish, it also imparts the freshwater trout with an earthy flavour. You’ll need to prepare the trout a few hours before the rest of the salad.
Alinea was founded in 2005 by Chef Grant Achatz and Nick Kokonas. Featuring a single, seasonally driven tasting menu of between 18 and 22 courses, the experience of dining at Alinea is not only delicious, but also fun, emotional, and provocative.