Below is a recipe from award-winning chef Chris Cosentino, chef-owner of Cockscomb in San Francisco, CA.

Sweet, earthy beets and tangy, bright citrus are a heavenly pair, but when you toss some cool, crisp fennel into the mix you have a truly memorable trio.

Here is another wonderful combination of fruit and raw vegetables that we often use to make our snack foods and salads. I find that it makes a light and delightful first course.

This most basic combination of fat and acid carries the trout¡¯s gentle smokiness to every corner of the dish.

This is one of my favorite suppers, although there¡¯s nothing that says you can¡¯t serve this as a vegetable side as part of a more conventional meal.

This is a regular lunch or supper at casa mia.

Place the water, vinegar and sugar in a saucepan over high heat. Stir until the sugar has dissolved. Boil for 2 minutes, remove from the heat, add the dill and juniper and refrigerate until cold.

To make the mustard dressing, place the mustard, vinegar, juice, oil, salt and pepper in a bowl and whisk to combine. Arrange the the celeriac, celery, leaves and apple on plates and spoon over the dressing.

Bitterness in a salad is fundamental.