Grape, Orange, Radish, and Pistachio Salad
8
PortionsThis dish brings together nuts and seeds, fruits, and herbs for a colorful and texture-rich salad. Chef Rebecca Peizer from The Culinary Institute of America begins by preparing pickled kumquats, followed by crushing spices to create a unique vinaigrette; and finishes with sweet green grapes, oranges, fennel, and radishes, all artfully arranged to wow your guests!
Ingredients
- PICKLED KUMQUATS
¾ cup White balsamic vinegar
½ cup Sugar
1 tsp Salt
12 ea Kumquats, thinly sliced, deseeded
VINAIGRETTE2 Tbsp Fennel seed
2 ea Lemon, juice and zest of
1 cup Extra-virgin olive oil
as needed Salt
as needed Ground black pepper
SALAD2 cups Green grapes, halved
2 cups Orange segments
2 ea Fennel bulb, shaved
2 cups Red radishes, thinly sliced
½ cup Tarragon leaves
½ cup Parsley leaves
½ cup Chives, cut into 1” pieces
as needed Salt
as needed Ground black pepper
GARNISH½ cup Pistachios, toasted, chopped
Directions
- FOR THE PICKLED KUMQUATS:
- Combine the balsamic vinegar, sugar, and salt in a sauce pot and simmer until dissolved. Pour over the kumquats and allow to come to room temperature. Chill.
- FOR THE VINAIGRETTE:
- Toast the fennel seeds in a dry pan and crush in a spice grinder or with a mortar and pestle. Combine with the lemon juice and whisk in the extra-virgin olive oil. Season with salt and pepper.
- FOR THE SALAD:
- Combine the grapes, oranges, shaved fennel, fennel fronds, radishes, and herbs in a bowl. Season with salt and pepper.
- Gently toss with ¼ cup of the vinaigrette and artfully arrange on plates, about 8 portions.
- Drizzle with the remaining vinaigrette.
- Garnish with kumquats and sprinkle with pistachios.
