No, Catie Randazzo is not Jewish. It's become a sort of jocular catch-phrase for the chef and owner of Challah!, a Jewish-deli-inspired food truck that's become a local favorite over the last few years. This starter is Randazzo's dinner party go-to.

No, Catie Randazzois not Jewish. It's become a sort of jocular catch-phrase for the chef and owner of Challah!, a Jewish-deli-inspired food truck that's become a local favorite over the last few years. But that hasn't stopped Randazzo from becoming more familiar with Jewish food traditions, like eating horseradish and bitter greens such as watercress on Passover night. This starter is Randazzo's dinner party go-to. "It's pretty simple," she says. "It's light and really flavorful." Keep an eye on Randazzo this spring as she plans to launch a series of pop-ups to preview her forthcoming restaurant. challahfoodtruck.com

Recipe: Olive Oil Poached Salmon with Beets, Watercress & Horseradish

Servings: 4

Ingredients

1 tablespoon rice vinegar 1/2 cup sour cream 3 tablespoons prepared horseradish 2 bunches watercress (thick stems removed, about 6 cups) 3 medium red beets, peeled and sliced very thin (using a mandolin recommended) 2 tablespoons fresh dill, roughly chopped 1 small bunch thyme Peel of one lemon 1 quart extra virgin olive oil 2 cloves garlic 2 bay leaves Kosher salt Pepper

Instructions

Into a large, straight-sided saute pan, pour 1 quart olive oil, thyme, lemon peels, garlic cloves and bay leaves. Season salmon with 1/2 teaspoon salt, allow it to come to room temperature. Bring olive oil to medium heat and let simmer for 15 minutes. Place salmon in the pan with olive oil and cook for 15 to 17 minutes.

Remove salmon to a plate, and then chill in the refrigerator for 15 to 20 minutes. Once chilled, use a fork to flake salmon into bite size pieces.

In a small bowl, combine sour cream, horseradish, 1 tablespoon rice vinegar, 1/2 teaspoon salt and 1/4 teaspoon pepper. Mix until all ingredients are equally combined.

In individual bowls combine watercress, beets and salmon.

Drizzle with dressing, sprinkle with dill and enjoy.

Want to serve this app as an entree? Randazzo says just double everything on the ingredients list.