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.
Cucumber and Dill Salad By Chef David Haick
- Total Time: 10 minutes
- Yield: Serves 1
- Diet: Vegan, Vegetarian, Gluten-Free
Description
Chef David Haicks vegan salad is a refreshing mix of cucumbers, berries, and dill. Perfect for a light lunch or summer side.
Ingredients
- 0.25 cups (59 ml) Baby Arugula
- 1 each English Cucumber, sliced and cut into sticks
- 1 each Radish, sliced
- 2 each Blackberries or Raspberries, cut in half
- 1 tbsp (15 ml) Dill Vinaigrette
- Fresh Dill
- Vegan Cream Cheese
- 0.25 cups (59 ml) Fresh Dill
- Juice of 1 lemon
- 0.25 cups (59 ml) cold pressed grape seed oil
- Sea salt
Instructions
- Combine ¼ C fresh dill and the juice of 1 lemon in a blender. Purée while adding ¼ C cold-pressed grape seed oil and season with sea salt.
- Place arugula in the center of the plate; arrange five cucumber sticks on top of the arugula.
- Arrange sliced radish and cucumber on top of the arugula.
- Place berries throughout the salad.
- Drizzle vinaigrette over the vegetables and garnish with fresh dill and vegan cream cheese.
Notes
- For optimal flavor, use fresh, high-quality dill. Dried dill can be substituted, but use less (about 1 teaspoon) and consider adding it towards the end of preparation to avoid bitterness.
- To prevent the salad from becoming watery, gently pat the cucumber sticks dry with a paper towel before arranging them on the arugula.
- Leftover salad is best enjoyed within 24 hours. The cucumbers may soften significantly after that time.
- Prep Time: 10 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 5
- Sodium: 100
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 12
- Carbohydrates: 20
- Fiber: 3
- Protein: 2
Frequently Asked Questions
How far in advance can I make this cucumber and dill salad?
You can slice the cucumbers and prepare the dressing a few hours ahead, but wait to combine them until about 30 minutes before serving. Salt draws moisture out of the cucumbers quickly, so tossing too early results in a watery salad.
Should I peel the cucumbers before slicing?
That depends on the variety. English cucumbers have thin skin that is fine to leave on, while standard waxed cucumbers are better peeled. Removing the seeds by scraping them out with a spoon helps keep the salad from getting soggy.
Can I substitute dried dill for fresh in this recipe?
Fresh dill gives a much brighter flavor, so it is worth sourcing if possible. If you only have dried, use about one third of the amount called for since dried herbs are more concentrated.
