Broccoflower Couscous
From jena 17 years ago
- - to make
- Serves 2
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 shopping list
- 1 c champagne grapes, stems removed shopping list
- 1/3 c finely diced confetti carrot shopping list
- 1 tbls chopped fresh tarragon shopping list
- 2 tbls chopped fresh cilantro shopping list
- 1 tsp fresh lavender, soaked 15 minutes in filtered water, drained, patted dry, and lightly crushed, - optional shopping list
- 1 1/2 tsp freshly ground coriander seeds - optional shopping list
- 1/8 - 1/4 c extra virgin olive oil shopping list
- 2 tbls champagne vinegar or white wine vineagar shopping list
- 2 tbls freshly squeezed orange juice or lime juice shopping list
- Celtic sea salt and freshly ground pepper shopping list
- 2 tbls freshly ground cinnamon shopping list
- 2 tbls freshly ground green cardamom shopping list
- 2 tbls freshly ground coriander shopping list
- 2 tbls freshly ground cumin shopping list
- 1 clove garlic shopping list
- 1/2 tsp freshly ground turmeric shopping list
- 1/8 tsp freshly ground cayenne pepper shopping list
- 6 grains smoked salt shopping list
- 1/4 tsp Celtic sea salt shopping list
- 1 c olive oil shopping list
- 4 tsp Villa Manodori balsamic vinegar shopping list
- 1 tbls fresh chervil leaves shopping list
- 2 tsp fresh tiny tarragon leaves shopping list
- 2 tsp fresh micro flat-leaf parsley leaves shopping list
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
- dynie Marietta, OH
- ben Arden Hills, MN
- jena MN
- Show up here?Review or Bookmark it! ✔
dynie
Reviews & Comments 1
-
All Comments
-
Your Comments
" It was excellent "