At Cooper's critic - slaying restaurant L'Abattoir, located in Vancouver's newly hot Gastown neighbourhood, the tattooed chef is known for his attention to detail — whether he's using tweezers to
slice paper thin
radish coins or preparing delicate custards of Dungeness crab.
1 bunch lacinto kale also called dinosaur kale (or other leafy green) 1 pound brussels sprouts, trimmed 1 cup cooked flageolet beans (or other white bean) 1/2 orange, peeled and cut into small
slices / sections 3 - 5
radishes,
sliced paper thin 1/3 cup Medjool dates, pitted and quartered 1/3 cup dried apricots,
sliced 3 tablespoons pistachios, toasted and chopped (reserve a few for garnish) 1 - 3 English cucumbers, for serving, optional