We're all about peeping into other people's pads so when it comes time for the cameras to turn, you know we're happy to oblige. Take our effortlessly chic creative director, Piera Gelardi, for example; She invited Sous Style to play, well, sous chef in her Brooklyn kitchen and things started heating up. In a vintage dress and Poppy by Essie nail polish, Piera whisked (quite literally) around the kitchen to prepare her now famous beet salad (with cumin vinaigrette, feta, and fried chick peas — adapted from Sunday Suppers) and then changed into a Lover cocktail dress to sample her super-fresh fare. And, since you know we have the inside scoop, we've got the deets on how to prepare her salad from PG herself:
"Roast two bunches of peeled, quartered beets with olive oil, sea salt, sprigs of thyme and sliced shallots. Toast cumin seeds in a pan and pound in a mortar, add two tablespoons of red wine vinegar and one lemon's worth of juice, sea salt, whisk in extra virgin olive oil. When the beets are done roasting, toss with the vinaigrette. Arrange on a plate with pitted oil-cured olives, feta, or ricotta salata. Heat oil in a pan. Add one cup of cooked chick peas and fry until crispy. Remove from oil with a slotted spoon and let drain on paper towels. Grind fresh pepper on top and chow down!"
Photographed by Lianna Tarantin for Sous Style