The foie gras dressing is also something that Sears has been serving at the Radler, most recently on a knockwurst dish with grapes, cabbage slaw, and toasted almonds. Sears describes the dressing—made with a mayonnaise of rendered foie gras fat combined with yogurt—as “like a foie gras ranch dressing, but without the garlic and onion and herbs.”
Fermented long beans: Take the long beans and place in a plastic container. Cover with a 3.5 percent salt solution and weigh it down. Let sit at room temperature for five to seven days. Remove and cut on a long, thin bias.
