Lettuces, endives, and herbs are sourced from farms within a day’s drive and layered for contrast: crunchy and soft, mild and bitter, green and red, with something different in every bite.
JD Farms has built a greenhouse to supply chefs with fresh hemp leaves year-round. (It also raises pigs for Fleishers.)
Rye crisps are made from housebaked rugbrød that’s frozen, shaved thin, and toasted.
At lunchtime, Whitcomb omits the capers and onions, in deference to business-meeting etiquette.
There is something vaguely illicit about Andrew Whitcomb’s salad at Norman, the all-day canteen at Greenpoint co-workspace A/D/O. It’s not the soft, speckled heirloom lettuces, or the bitter chicories, or the dill oil in the buttermilk dressing, or the lemony sorrel that subs…
