The "heart" of his breakfast is a salad featuring finely chopped tomatoes, cucumbers, parsley, coriander, bell peppers, arugula and mint, tossed with a dressing made with "the best olive oil you can find" mixed together with lemon juice, salt and pepper.

WSJ: Owner of Max Brenner's on How to Entertain Guests for Breakfast

Sprinklings of salt and lemon juice tenderize it slightly.

WSJ: Eric Ripert's Artichoke, Fennel and Arugula Salad

Pre-cook it for at least two hours. (Fill a stockpot with water, add lemon juice, some salt and turn on the gas.) A savory, warming bowlful proves the sumptuous ends justify the malodorous means.

WSJ: Cooking With Tripe: No Need to Gripe | Jolie Laide

Then, all that needs doing is seasoning your hollandaise with salt and fresh lemon juice.

WSJ: Sean Brock's Butter-Braised Asparagus With Shrimp and Lemon Hollandaise | Slow Food Fast

Add the salt, pepper, and lemon juice and remove from the heat.

NPR: Recipes: 'A Master Class'

Sprinkle with salt and serve piping hot with lemon wedges.

CNN: Keftes de Prasa (Leek Fritters)

Additionally. we devoured Black Truffle and Comte Cheese Fritters with Lime Salt, Broiled Bone Marrow with Parsley-Lemon Gremolata, and creamed spinach all washed down with cherry yuzu soda, house made ginger ale and calamansi soda!

FORBES: Inside Food & Wine's All Star Weekend: Part One