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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This is a salad from the Raw cookbook by Charlie Trotter. They call it a couscous because the broccoflower is broken into tiny pieces to mimic couscous, but there is no couscous in the recipe, just raw vegetables. Ingredients:
1 head of broccoflower, broken into florets the size of tiny peas |
1 c champagne grapes, stems removed |
1/3 c finely diced confetti carrot |
1 tbls chopped fresh tarragon |
2 tbls chopped fresh cilantro |
1 tsp fresh lavender, soaked 15 minutes in filtered water, drained, patted dry, and lightly crushed, - optional |
1 1/2 tsp freshly ground coriander seeds - optional |
1/8 - 1/4 c extra virgin olive oil |
2 tbls champagne vinegar or white wine vineagar |
2 tbls freshly squeezed orange juice or lime juice |
celtic sea salt and freshly ground pepper |
2 tbls freshly ground cinnamon |
2 tbls freshly ground green cardamom |
2 tbls freshly ground coriander |
2 tbls freshly ground cumin |
1 clove garlic |
1/2 tsp freshly ground turmeric |
1/8 tsp freshly ground cayenne pepper |
6 grains smoked salt |
1/4 tsp celtic sea salt |
1 c olive oil |
4 tsp villa manodori balsamic vinegar |
1 tbls fresh chervil leaves |
2 tsp fresh tiny tarragon leaves |
2 tsp fresh micro flat-leaf parsley leaves |
Directions:
1. Combine the broccoflower, grapes, carrot parsley, tarragon, cilantro, lavender, coriander, olive oil, champagne vinegar, and orange juice in a bowl and stir to mix.
2. Season to taste with salt and pepper.
3. Place a shallow ring mold 5 inches in diameter in the center of each plate.
4. Fill it to a depth of 1/2 inch with the couscous, and then gently press on the coucous with the back of a spoon.
5. Remove the ring mold.
6. Make Indian Spice Mix (yields 1 cup) by combining cinnamon, cardamom, coriander and cumin. Store remaining spice mix in a jar, cover tightly, and store at room temperature for up to 1 month.
7. Make Curry Oil by combining 2 tbls Indian Spice Mix, 1 clove garlic, 1/2 tsp turmeric, 1/8 tsp cayenne pepper, 6 grains smoked salt, 1/4 tsp Celtic sea salt, 1 cup olive oil in a blender. (yields 1 cup)
8. Process in blender for 2 - 3 minutes, or until the outside container is warm.
9. Pour into a glass jar or bowl, cover, and let stand overnight.
10. The next day, strain through a coffee filter (do not press on the contents of the filter) into a container with a tight-fitting lid. Use immediately or store in the refrigerator for up to 2 weeks.
11. Drizzle 1 tsp of the Curry Oil and 1 tsp of balsamic vinegar around the plate.
12. Sprinkle with chervil, tarragon, and parsley leaves.
13. Pair this salad with Gewuztraminer wine such as Trimbach or Lorentz from Alsace or a Gewurztraminer from Edmeades in California's Anderson Valley is preferable.
14. This recipe is from Charlie Trotter's 'Raw' cookbook.
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