My plans fell through for this 5-course dinner with that someone someone but I didn’t want to scrap this 5-course dinner. I had half of the groceries already so I went ahead with the prepping. I invited a friend over instead. Why have all that food go to waste right?
I had most of my shopping done already and when I went to Whole Foods, they didn’t have beets nor farro. I had to come up with a new salad on the spot. I decided to do something simple since I still had to make 4 of the 5 courses.
For the Pickled Vegetables
- 1 carrot
- 2 daikon radishes
- Pickled peanuts
- ½ cup pear white wine vinegar
- ½ cup pomegranate white wine vinegar
- ½ cup sugar, divided in 2
Peel the carrot and using a peeler, continue to peel the carrot to make carrot ribbons. Bring the pomegranate white wine vinegar with equal parts of water and ¼ cup sugar to a boil. Once boiling, take off from heat and pour into a container with a lid. Add in the carrots ribbons and set aside at room temperature until cool then place in fridge.
Peel the daikon radishes and cut into obliques. Bring the pear white wine vinegar with equal parts of water and ¼ cup sugar to a boil. Once boiling, take off from heat and pour into a container with a lid. Add in the daikon and set aside at room temperature until cool then place in fridge.
For the Sun-Dried Tomato Hummus
- One 15 oz. canned chickpeas (garbanzo beans), drained
- 1 garlic clove
- 2 TBS tahini
- ¼ cup olive oil
- 2 TBS lemon juice
- ½ cup sun-dried tomatoes
- ½ tsp paprika
- Salt & pepper to taste
Put all the ingredients in a food processor or blender and process until it forms a thick, smooth paste. Season it to your taste and set aside.
For the Blood Oranges & Vinaigrette
- 2 blood oranges, suprêmed, juices reserved
- Pomegranate white wine vinegar
- 2 lemons, juiced, separated
- Salt, to taste
Suprême each orange and reserve juices for vinaigrette. Set suprêmes aside. After suprêming each orange, squeeze the core to get more juice. Strain juice before making vinaigrette.
Ratio: 1 part vinegar :: 2 parts juice :: 3 parts EVOO. Using an immersion blender, blend vinegar, juice, EVOO, and lemon juice from 1 lemon. Season with salt and white pepper, to taste. Before dressing, blend again.
For the Finish
- 1 bunch watercress
- 2 black radishes
- 2 celery stalks
- 10 small purple potatoes
- Pumpkin seeds, toasted
- Parsley, chopped
Clean and pick watercress. Using a mandolin, slice thin shavings of black radishes and place in ice water. Peel celery stalks and then using a peeler, make celery ribbons and place in ice water.
Boil and cook purple potatoes with aromatics and a pinch of salt. Once potatoes are cool enough to touch, peel them and cut into bite-sized pieces.
Using a large spoon, spoon a good amount of hummus on a chilled plate and slide the spoon through it so it creates a streak. Place pickled vegetables on top of the streak, along with the orange segments.
Warm potatoes in a hot pan with butter, parsley, and salt, and place onto the plate.
In a mixing bowl, lightly dress watercress, celery ribbons, and black radishes. Carefully place greens on top and sprinkle pickled peanuts and toasted pumpkin seeds over everything.