I love New Orleans, particularly during Mardi Gras, but after a few days of strapping on my wooden leg and consuming the local food and drink, every fiber of my being screams for vegetables. Or just something that is not battered, fried, or delivered in a gigantic sippy cup. But in a town determined to appeal to our most hedonistic tendencies, a leafy green can be tough to come by. When you find yourself elated by the sight of a near rotten banana in a gas station convenience store, you know it’s time to head home. Unable to make it down to New Orleans for the festivities, my friend Alison Roman and I brought the party to snowbound New York. Alison happens to be a salad queen in her own right, so she was game to help me re-imagine Mardi Gras through veg-colored glasses. For our approximation of the event we would harness the flavors of the South, creating a bountiful and festive meal (crawfish boil included) that would leave you enough give in your waistband to dance to the tunes of What Cheer? Brigade, my favorite punk rock marching band.

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Pickled Okra
Oysters with Fennel Pollen and Verjus Mignonette
Collard Chiffonade Salad with Garlicky Breadcrumbs
Smoked Heirloom Bean Salad with Slow Roasted Tomatoes and Pickled Onion
Campari + Grapefruit Jello Shots Served in the Rind
King Cake

*Photos by Emily Wren Photography

**Thank you Alison Duval of The Foundry LIC for hosting, and Arley Marks for always making the most beautiful cocktails.