Grape, Almond, and Fennel Salad with Vanilla-Grape Vinaigrette
Yield
8
PortionsIn this recipe demo, Chef Samuel of the Culinary Institute of America makes a delicious and creative salad dressing using grape juice from fresh green grapes. He pairs the tannic, sweet and tart flavors of the grape juice with a vanilla bean, lime juice, white balsamic vinegar and honey.
Ingredients
- GRAPE VINAIGRETTE
8 oz Green grapes8 oz.
½ ea Vanilla bean, split½ ea.
2 Tbsp White balsamic vinegar2 Tbsp.
1 Tbsp Honey
2 tsp Lime juice
¼ cup Olive oil
¼ tsp Cayenne
1 tsp Kosher salt
SALAD1 cup Green grapes, halved
1 cup Red grapes, halved
1 ea Fennel bulb, cored and shaved thin, fronds reserved
½ cup Almonds, sliced and toasted
2 ea Oranges, cut into supremes
2 tsp Chives, minced
Directions
- For the grape vinaigrette: Place the grapes in a blender and purée until smooth. Strain through a fine mesh sieve pressing the solids to get as much pulp as possible. Measure out 1 cup of purée.
- In a small saucepan, combine ¾ cup of the grape purée and the split ½ vanilla bean and reduce down to about ¼ cup. Remove from the heat and place in a small mixing bowl. Scrape out any seeds from the vanilla bean into the bowl. Add the white balsamic vinegar, honey, lime juice, and whisk to combine.
- While whisking, slowly drizzle in the olive oil to form and emulsion. Season with the cayenne and kosher salt. Set aside for the salad
- For the salad: Cut the grapes in half and set aside. Toast the almonds at 325°F for about 15 minutes, or until they are golden brown. Core the fennel and shave against the grain with a sharp knife or peeler. Cut the oranges into supremes by cutting the peel off and then carefully cutting out the segments leaving the membrane behind.
- To serve: Chill 8 salad plates. Combine the grapes, fennel, almonds, and half the grape vinaigrette in a mixing bowl and toss to combine. Drizzle each plate with a small amount of the remaining dressing and top each with a small mound of the grape salad. Top with 3 orange supremes and a sprinkle of the minced chives. Serve cold and fresh.
