Courtesy Mads Refslund and Tama Matsuoka Wong, from Scraps, Wilt + Weeds (Hachette Book Group)
A founding partner of Copenhagen’s world-renowned restaurant Noma, Mads Refslund is experienced in turning foraged and underappreciated ingredients into ornate meals. In his new cookbook, he tackles the timely issue of food waste, encouraging readers to make delicious meals from ingredients they typically throw away. It’s not just about using the whole thing—think cauliflower stems and roasted watermelon seeds—but at different stages: wilted herbs, stale bread, under- and overripe berries. Raid that fridge for this salad.
Published: July 16, 2017
In a large skillet, heat the oil over medium heat. Add the bread chunks, stir to coat, and toast, stirring occasionally, for about 10 minutes, until lightly browned. Transfer to a large bowl and add the vegetable and herb scraps. Add the pesto and toss to coat. Season with salt and pepper and serve. Serves 4.
Ingredients for Carrot-Top Pesto
Directions for Carrot-Top Pesto
Mix all the ingredients in a medium bowl. Leftover pesto can be refrigerated for up to 1 week.
Barton & Guestier’s Passeport Bordeaux Blanc by Laurent Prada. Don’t let the recipe fool you—while this salad is fresh, green and herby, it’s also fairly hearty. Look to a wine that will similarly offer the best of both worlds. This one is soft, with ripe yellow and white stone fruits that are balanced by bright acidity. It will play along nicely with the various elements of the dish.