Artist’s Palate: Sarah Sze’s South Asian endive boats

Ceramic pot, £850, by Abigail Simpson, from Willer. ‘Rock Stacking’ candle holder, £130, by Tom Dixon, from Amara. ‘Crockery White’ jug, £140; posy vase, £40, both by Max Lamb, from 1882 Ltd. ‘Geir’ marble weight, by Broste Copenhagen, £60; ‘Rock Stacking’ tealight holder, £75, by Tom Dixon, both from Amara. Pyrite cluster, £1,400, from Dale Rogers Ammonite. Poppy seed vase, £270, by Akiko Hirai, from The New Craftsmen. ‘Mystone Ceppo di Gre’ tiles, £43 per sq m, by Marazzi. Interiors: Matthew Morris. Food: Olivia Bennett
Improvisation is central to the work of US artist Sarah Sze – her installation, Triple Point, for the US pavilion at the 2013 Venice Biennale, integrated locally scavenged objects such as rocks, paint cans, cups and even a sleeping bag. Her endive boats are similarly adaptable; for example, the fish sauce and green chillies can be replaced with olive oil and lemon. Says Sze, ‘Mixing them feels like merging different places, memories and moods, and seeing and tasting how each affects the other.’
Ingredients
juice of 2 lemons
2 tablespoons grapeseed oil (any neutral oil will do)
2 teaspoons fish sauce (Thai or Chinese will do)
1-2 Thai chillies, finely sliced (depending on spice tolerance)
1/2 teaspoon sugar
1 red bell pepper, diced into 1/2cm cubes
1 cucumber, peeled and diced into 1/2cm cubes
2 spring onions, diagonally sliced into 1/2cm pieces
2 avocados, peeled and diced into 1cm cubes
1/8 cup mint, finely chopped, plus extra leaves to garnish
1/8 cup coriander, finely chopped, plus extra leaves to garnish
1/2 cup salted roasted peanuts, crushed
4 endives, outer leaves removed to create the boats
black sesame seeds, to garnish
Method
In a small bowl, mix together the lemon juice, oil, fish sauce, chillies and sugar. In large bowl, mix together the chopped vegetables, herbs and crushed nuts. Add the liquid mixture and gently toss. Divide the mixture between the endive leave boats. Garnish with black sesame seeds, and coriander and mint leaves.
As originally featured in the April 2019 issue of Wallpaper* (W*241)
INFORMATION
For more information, visit the Sarah Sze website
Wallpaper* Newsletter
Receive our daily digest of inspiration, escapism and design stories from around the world direct to your inbox.
TF Chan is a former editor of Wallpaper* (2020-23), where he was responsible for the monthly print magazine, planning, commissioning, editing and writing long-lead content across all pillars. He also played a leading role in multi-channel editorial franchises, such as Wallpaper’s annual Design Awards, Guest Editor takeovers and Next Generation series. He aims to create world-class, visually-driven content while championing diversity, international representation and social impact. TF joined Wallpaper* as an intern in January 2013, and served as its commissioning editor from 2017-20, winning a 30 under 30 New Talent Award from the Professional Publishers’ Association. Born and raised in Hong Kong, he holds an undergraduate degree in history from Princeton University.
-
Discover midcentury treasures in Marylebone with Álvaro by Appointment
London is full of sequestered design havens, and Wallpaper* knows them all. Allow us to point you in the direction of Álvaro González’s shop window on Nottingham Place, home to a bonanza of beautiful 20th-century antiques
-
Beach chic: the all-new Citroën Ami gets an acid-tinged, open-air Buggy variant
Citroën have brought a dose of polychromatic playfulness to their new generation Ami microcar, the cult all-ages electric quadricycle that channels the spirit of the 2CV for the modern age
-
Wallpaper* checks in at Rosewood Miyakojima: ‘Japan, but not as most people know it’
Rosewood Miyakojima offers a smooth balance of intuitive Japanese ‘omotenashi’ fused with Rosewood’s luxury edge
-
Artist’s Palate: Cerith Wyn Evans’ recipe for Laverbread
Deep-dive into Cerith Wyn Evans’ gleaming, gelatinous recipe for Laverbread, as seen in this month’s Artist’s Palate feature, a Wallpaper* homage to our favourite contemporary art
-
Helen Pashgian’s recipe for summer corn
Try Light and Space artist Helen Pashgian’s characteristically precise recipe for ‘summer corn’, as seen in this month’s Artist’s Palate feature, a Wallpaper* homage to our favourite contemporary art
-
Artist’s Palate: Dolce & Gabbana’s pasta alla Norma
‘We like the simplest recipes of the Sicilian tradition,’ say designers Domenico Dolce and Stefano Gabbana of their choice of pasta alla Norma for this month’s Artist’s Palate. Here, the recipe to make the definitively Italian dish yourself
-
Artist’s Palate: Cooking Sections’ ‘Back to Earth’ tomatoes on toast
Enjoy Cooking Sections’ tomatoes on toast (pictured with a Seaweed Seeper), which is served at The Magazine alongside chickpea tabbouleh, and rhurbarb and quinoa cake. As seen in this month’s Artist’s Palate feature, a Wallpaper* homage to our favourite contemporary art
-
Artist’s Palate: Dominique Gonzalez-Foerster’s recipe for omelette aux frites
Travel to a new dimension with Dominique Gonzalez-Foerster’s recipe for omelette aux frites. As seen in this month’s Artist’s Palate feature, a Wallpaper* homage to our favourite contemporary art
-
Artist’s Palate: Shilpa Gupta’s recipe for methi thepla
‘This simple homemade bread is my childhood favourite comfort food,’ says Mumbai-based artist Shilpa Gupta of her methi thepla recipe for this month’s Artist’s Palate feature, a Wallpaper* homage to our favourite contemporary art
-
Bosco Sodi’s recipe for Brussels sprouts
Gather round for Bosco Sodi’s simple yet imposing recipe for Brussels sprouts.
-
Mickalene Thomas’ recipe for duck with chimichurri
Try Mickalene Thomas’ take on a much-cherished recipe for duck with chimichurri. As featured in our monthly Artist’s Palate series, a Wallpaper* homage to our favourite contemporary art