Chef David Haick presents his favorite go-to vegan salad drizzled with dill vinaigrette and spiced up with arugula and radishes.
By Michelle Tchea
Chef David Haick is a vegan…. but his restaurant in the Adirondacks, New York is indeed not. The chef is a great cook and definitely full of flavour and hearty comfort foods after a day out hiking the peaks and wizzing down white slopes in the mountains.
We grill: Chef David Haick from Whiteface Lodge, Adirondacks
How did you become vegan?
I became 95% vegan because of social issues and through philosophical choices. When I was in Pennsylvania, on the news, the reporter was covering a story of how the cattle were being treated at a meat packaging plant in California. I realized this was the meat I had been eating for years and vowed not to eat beef because of the way the cattle was being treated. I became a culinary instructor and educated students on the meat process and how the cattle was raised, harvested and packed. During this time, I did a lot of research about the meat industry/animal products and what the average American consumes. This was the turning point for me.
Presently, my family only purchases meat from reputable local farms, or reputable brands that we recognize as consumers. We keep abreast of industry practices, and pay attention to ingredient lists. We believe “Garbage in-Garbage out.” Our produce is also from reputable brands.
How do you cook non-vegan dishes – are you able to taste the food?
I cook non-vegan dishes with extreme passion; I am a chef at the end of the day. However, I do know where my products come from. As a consumer, we have buying/purchasing power. I do taste food all the time.
Are there any foods you miss or crave?
I allow myself each week to have cheese and sometimes eggs. The cheese is reserved for cheese pizza on pizza night with the family. The last time I had an egg was this past Easter.
- ¼ C Baby Arugula
- 1 each English Cucumber, sliced and cut into sticks
- 1 each Radish, sliced
- 2 each Blackberries or Raspberries, cut in half
- 1 T Dill Vinaigrette
- Garnish Fresh Dill
- Garnish Vegan Cream Cheese
- ¼ C Fresh Dill
- Juice of 1 lemon
- ¼ C cold pressed grape seed oil
- season with sea salt.
- Combine ¼ C Fresh Dill, Juice of 1 lemon into a blender. Puree while adding ¼ C cold pressed grape seed oil, season with sea salt.
- Place arugula into the center of the plate; arrange five cucumber sticks on top of arugula
- Inconsistently, arrange sliced radish and cucumber
- Randomly, place berries throughout salad
- Drizzle vinaigrette onto vegetables, and garnish with fresh dill and vegan cream cheese