How to make it

  • Combine the broccoflower, grapes, carrot parsley, tarragon, cilantro, lavender, coriander, olive oil, champagne vinegar, and orange juice in a bowl and stir to mix.
  • Season to taste with salt and pepper.
  • Place a shallow ring mold 5 inches in diameter in the center of each plate.
  • 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.
  • Remove the ring mold.
  • 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.
  • 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)
  • Process in blender for 2 - 3 minutes, or until the outside container is warm.
  • Pour into a glass jar or bowl, cover, and let stand overnight.
  • 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.
  • Drizzle 1 tsp of the Curry Oil and 1 tsp of balsamic vinegar around the plate.
  • Sprinkle with chervil, tarragon, and parsley leaves.
  • 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.
  • This recipe is from Charlie Trotter's 'Raw' cookbook.

People Who Like This Dish 1
Reviews & Comments 1

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    dynie ate it and said...
    I'm thinking- this would be good w/ couscous!!! Very flavorful!
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes