Market Vegetable Salad with Cashew Purée and Citrus Vinaigrette
Yields 6 servings
from Executive Chef/Owner Michael Stoltzfus of Coquette in New Orleans, LA
1 cup raw cashews
1 cup water
¼ cup fresh orange juice
¼ cup fresh grapefruit juice
⅛ cup seasoned rice wine vinegar
1 cup extra virgin olive oil
Salt to taste
10 varieties seasonal vegetables, cut into bite-sized pieces
Soft herbs (chervil, dill, and chives) for garnish
Olive praline for garnish (recipe follows)
2 cups pitted black olives
½ cup granulated sugar
½ cup glucose
Soak cashews in water for 2–12 hours. Pour water and softened cashews into a blender. Purée until completely smooth. Season with salt and chill.
In a large bowl, combine orange juice, grapefruit juice, and vinegar. Gradually stream in oil while vigorously whisking. Season with salt and set aside.
Market Vegetable Salad
For seasonal vegetables, depending on vegetable varieties, blanch, pickle, roast, and/or leave raw. Or do a mix. Keep them chilled in the refrigerator.
To assemble, toss the mixed vegetables in the vinaigrette. Place a heavy spoonful of cashew purée on each plate and top with vegetables. Garnish with herbs and olive praline.
Dehydrate olives in a dehydrator for 15 hours, until completely dry (also possible to dehydrate in oven set to lowest temperature on a parchment lined sheet pan for roughly the same amount of time). Weigh 80 grams of dried olives. Reserve remaining for another use.
In a small saucepan, mix sugar and glucose. Cook over low heat, stirring constantly. When mixture becomes a deep amber color, immediately add dried olives.
Remove and place on a sheet pan to cool completely. Once cooled, chop finely.