It’s Monday and if you recall our past post we are going “Meatless” on Mondays. Today’s recipe was inspired by the spring issue of Food & Wine and is the perfect recipe for a warm California day, like today! So grab a chilled bottle of Sauvignon Blanc, Pinot Gris, Albariño or any crisp white wine and start cooking!
2 Belgian endives – halved lengthwise, cored and slightly sliced
1 large grapefruit
1/2 cup rice vinegar
2 tablespoons sunflower seed oil
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon finely crushed pistachios, plus more for garnish
1 teaspoon fresh chives, minced
1/2 cup fresh parsley leaves
1/2 teaspoon dried marjoram
1/2 cup water
1/2 teaspoon sugar
1 small red onion, thinly sliced
Salt & pepper
Pickling the onions will take about an hour so begin by combining the rice vinegar, water and sugar in a small saucepan and bring to a boil. Add the onion slices, turn off the heat and let the onions sit in the mixture for about an hour. Let cool completely and then drain.
In a separate bowl, whisk the sunflower seed oil and olive oil with cider vinegar and mustard. Add the crushed pistachios and chives, season with salt and pepper and let chill in the refrigerator.
Prepare the grapefruit by cutting in between the membranes to release the grapefruit sections and place them in a large bowl. Add the sliced endives, chopped parsley, marjoram and 1/2 of the cooled down onions*. Coat the salad with the vinaigrette and season with salt and pepper. Divide the salad on four plates, garnish with crushed pistachios and enjoy with a light-bodied white wine.
As you know from my previous post, I LOVE couscous. What is couscous exactly? It’s a coarsely ground pasta made from semolina, a type of wheat. Why do I love it? It’s versatile, healthy (loaded with protein, selenium and potassium) and it’s quick to prepare.
Today’s recipe is a beautiful fusion of Israeli couscous (pearl couscous), dried fruits, fresh herbs, local cheese and nuts inspired by friend and Executive Chef, Robin Lehnhoff-McCray.
This easy lunch or light dinner option pairs perfectly with a nice crisp Sauvignon Blanc and a warm afternoon on the patio. Enjoy and cheers to the warmer days ahead!
Combine all ingredients in a large bowl. Chill for 1 hour then serve.
1 tablespoon Meyer lemon zest
1 tablespoon whole grain mustard
½ cup Meyer lemon juice
¼ cup orange juice
1 teaspoon granulated sugar
1 teaspoon fresh parsley, chopped
1 ½ cups extra virgin olive oil
salt and pepper to taste
Combine zest, mustard, juices, sugar and parsley. Slowly whisk in olive oil. Season to taste with salt and pepper. (This recipe makes 1 ½ cups of vinaigrette. Save the remaining dressing and toss with fresh greens the next day!)