Ignacio Mattos

Soaking the onion mellows its sharpness. If you can’t find fresh horseradish, add 2 tablespoons prepared horseradish to the crème fraîche mixture.

Rather than fussily cutting the grapefruit into neat segments, chef Ignacio Mattos cuts them crosswise into disks; he likes the slightly bitter flavor of the membrane itself.

A virtuous, herby grain salad with a heart of indulgent butterfat. We love the white-on-white effect of using barley, but it’s delicious with basically any whole grain; try wheat berries or spelt.

Chef Ignacio Mattos says to get both the walnuts and the breadcrumbs very toasty and dark brown; he loves the contrast between the rich, crunchy bits and the bright, juicy endive on top.

A version of this salad has been on Estela’s menu since its opening; chef Ignacio Mattos has tried it with summer squash and apples in place of the kohlrabi. In any case, make sure not to cut your slices too thin—they need to stand up to the nuts and cheese.

Make this salad without plating anxiety: Treat the daikon rounds like a deck of cards and let them fall where they may.