After watching that Alice Waters video last week and reading the accompanying article, I was determined to recreate the meal she made for NYT author Kim Severson. I’m not sure I recreated it exactly–I added too much oil to my aioli so it broke a bit; and I used purple carrots just because they were fun. But this was a simple, delightful, and mostly healthy dinner. Although, come to think of it, I did fry the potatoes in oil: but c’mon, who prefers boiled potatoes to fried potatoes? And don’t carrots and radishes cancel out fried potatoes? If you do the math, this did more good for me than bad.