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See your grilled veggies in a whole new light.

We recently sat down with Food & Wine Best New Chefs Andy Ticer and Michael Hudman of Memphis' Andrew Michael Italian Kitchen to talk about their soon-to-be-released cookbook, Collards & Carbonara. It's a tribute to their Italian heritage and Southern roots not to be missed in this fall's cookbook lineup. They loaned us a sneak peek at one of their perfect end-of-summer salads with a dressing you'll make over and over again.

Chef Hudman says:

"This dish came about when Andy and I and our chef de cuisine, Ryan, were in the parking lot and the delivery truck from Woodson Ridge Farms pulled up. It was carrying a variety of perfect baby vegetables, and we wanted to find a way to showcase them and their distinct flavors. We also had an itch to grill and knew that the combination of the fattiness of our brown butter vinaigrette would replace the need for meat. You can use a variety of hearty vegetables, depending on what’s in season where you live."