The Clash: Boudin Noir and Seedy Salad


Caroline Hatchett
Boudin Noir, Kohlrabi, Apples, Raspberry Vinegar, and Seedy Salad
Boudin Noir, Kohlrabi, Apples, Raspberry Vinegar, and Seedy Salad

The seedy salad at Chicago’s Parachute is a dish of contrasts. But like Marcus Samuelsson rocking pattern on pattern, it works, and you wish you had the cohones to pull it off. The brainchild of Rising Star Chefs Beverly Kim-Clark and Johnny Clark, practitioners of some of the country’s most exciting Korean cuisine, the dish is built on a bed of rich, impossibly soft boudin noir. Blood, lard, fat back, caramelized onions, red wine, apples, and warm winter spices come together in an almost flan-like consistency. “The sausage is so smooth, it needed the crunch of the seedy salad,” says Kim-Clark.

When the plate arrives at the table, the boudin noir is covered with a riot of puffed seeds and grains, sprouts, micro greens, and crunchy chopped vegetables—all tossed with sour-sweet raspberry vinegar. Only when you dig in do you find the warm, seething mass of boudin noir below. “Our food isn’t fussy. You should dig right in. It’s meant so you can grab it all in one bite.” And that bite is a mix of hot and cold, funky and bright, crunchy and smooth, nutty and green—a clash of titan flavors and textures that that Kim-Clark and Clark pull off with serious style. 

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