Fall Fruit + Vegetable Salad
batonnets of fall fruits + vegetables, grilled endive, blackberries, spicy pickled grapes + tarragon over herby cucumber sauce with spicy micro greens
4
servings1
hour30
minutes5
minutesEquipment
- Grill
- Vitamix
Ingredients
- Spicy Pickled Grapes
1 1/2 tsp coriander seeds
1 cup champagne vinegar
1/2 cup lime juice, freshly squeezed
1/4 cup tangerine juice (or orange)
1/3 cup white sugar
1 tbsp kosher salt
2 strips of orange zest
1/2 tsp dried lavender flowers
1 serrano chile, thinly sliced with seeds
1/2 lb seedless red grapes, thinly sliced
- Cucumber Sauce
1 English cucumber, peeled + seeded
1/4 cup extra-virgin olive oil
2 tbsp red wine vinegar
2 tbsp fresh chives, chopped
2 tbsp fresh parsley, chopped
1 tbsp full fat plain yogurt (sub non-dairy for vegan)
1 tsp dijon mustard
1 tsp prepared horseradish
1 tsp white sugar
1 tsp salt
- Salad
1 sweet potato, peeled
2 parsnips, peeled
2 ginger gold apples (or golden delicious), peeled
2 bosc pears, peeled
6 blackberries
3 endive
1 handful spicy micro greens
12 tarragon leaves
1 lemon
Directions
- Spicy Pickled Grapes
- In a small saucepan, toast the coriander seeds over moderate heat until fragrant, about 2 minutes. Add the vinegar, sugar, orange zest, lavender flowers and 1 tablespoon of kosher salt and bring to a boil, stirring to dissolve the sugar and salt. Add the lime juice, clementine juice and chile. Let the brine cool completely, about 45 minutes.
- Strain the brine into a medium bowl. Add the grapes and let pickle at room temperature for 15 minutes. Drain the grapes, return them to the bowl and stir in 1/4 cup of the olive oil. Reserve the brine for another use.
- Cucumber Sauce
- Puree all ingredients in a vitamix on high until completely combined, about 3 minutes.
- Transfer to glass jar and chill 30 mins.
- Taste before using, add salt and red wine vinegar as needed to balance.
- Salad
- Thinly trim dry end of endive, but make sure to keep bulbs intact. Then slice in half lengthwise.
- Lightly coat endive with olive oil, salt and pepper. Grill on both sides until nicely charred, but still holding their shape.
- Cut sweet potatoes, parsnips, apples and pears into 3″ batonnets. If you have a mandoline, it will help ensure they are all the same thickness, which is about 1/4 in.
- Thinly slice pickled grapes and cut blackberries in half lengthwise.
- To plate, put a nice coating of cucumber sauce on the bottom of each salad bowl. Stack 3-4 batonnes of each fruit and vegetable into a haystack. Nestle one half of endive on top of the batonnes. Place a few slices of grapes and blackberries around. Sprinkle tarragon leaves and micro greens around and finish with a drizzle of olive oil, squeeze of lemon juice and a few flakes of sea salt.