Saturday November 3 - Grilled Lamb and two salads

Can't remember much of this day, but took these notes. Raddichio and Fennel came from Gourmet or NYT Chef book. But recipe wasn't great, so not worth checking which source it came from. The proportions on the viniagrette for the fig and mozz salad are sublime - definite long-term keeper recipe.

• Grilled Radicchio and Fennel Salad
• Fig and fresh mozzarella salad - Gourmet Restaurant Issue, 2006; chef David Chang, Momofuku Ssam Bar
• Grilled Lamb leg

Can't go wrong with grilled lamb. I've used many recipes, but the best remains Cuisine Rapide Provencal Grilled Lam Leg. The whole mustard seeds and tarragon are masterful and stand up to the grilling, which is hard to believe.