Broccoflower Couscous with Curry Oil and Aged Balsamic Vinegar
Adapted from Raw by Charlie Trotter & Roxanne Klein (Ten Speed Press)
By Sacha Cohen
August/September 2006
Serves 4
| Couscous |
|
1/2 |
head broccoflower*, broken into florets the size of tiny peas |
|
1 |
cup champagne grapes, stems removed |
|
1/3 |
cup fine-brunoise-cut** carrot |
|
2 |
tablespoons chopped fresh flat-leaf parsley |
|
1 |
tablespoon chopped fresh tarragon |
|
1 |
tablespoon chopped fresh cilantro |
| 1 |
teaspoon fresh lavender, soaked for 15 minutes in filtered water, drained, patted dry, and lightly crushed |
| 1½ |
teaspoons freshly ground coriander seeds |
| 1/4 |
cup extra-virgin olive oil |
| 2 |
tablespoons champagne vinegar |
| 2 |
tablespoons freshly squeezed orange juice |
|
Celtic sea salt and freshly ground pepper |
|
* |
A broccoflower is a cross between broccoli and cauliflower.
|
|
** |
Brunoise means a very fine dice. | |
|
This recipe is adapted from Raw by
Charlie Trotter & Roxanne Klein
(Ten Speed Press)
| |
To make the couscous: 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.
| Garnish |
|
4 |
teaspoons curry oil |
|
4 |
teaspoons balsamic vinegar |
|
1 |
tablespoon fresh chervil leaves |
|
2 |
teaspoons fresh tiny tarragon leaves |
|
2 |
teaspoons fresh micro flat-leaf parsley leaves |
Assembly: Place a shallow ring mold, 5 inches in diameter, in the center of each plate. Fill it to a depth of ½ inch with the couscous and then gently press on the couscous with the back of a spoon. Remove the ring mold. Drizzle 1 teaspoon of the curry oil and 1 teaspoon of the vinegar around the plate, and sprinkle with the chervil, tarragon, and parsley leaves.
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