Flatiron Graces Maiden Top Eats Series
Pomelo Orzo Salad
Ingredients
Spinach:
- 14 grams spinach, leaves only
- 60 ml palm oil
Orzo:
- 80 grams orzo, boiled in salted water
- pinch sea salt
- 1 pinch black pepper
- 2 tablespoons grilled lemon vinaigrette, prepared
Lettuce:
- 24 grams Romaine lettuce, torn into small pieces
- 1 pinch sea salt
- 1 pinch black pepper
- 2 tablespoons grilled lemon vinaigrette, prepared
- 200 grams pomelo segments, in 1/2 inch pieces
- 60 grams cherry tomato, sliced into half crosswise
- sea salt
- black pepper
Vinaigrette
- 2 tablespoons grilled lemon vinaigrette, prepared
- 40 grams parmesan cheese, small chunks
- 2 tablespoons grilled lemon vinaigrette, prepared
- 2 pieces lemon wedge, grilled
Grilled Lemon Vinaigrette:
- 2 pieces lemon, cut in half
- 1 gram white sugar
- 2.35 grams sea salt
- 0.7 grams black pepper
- 62.5 ml extra virgin olive oil
Napolitaine Sauce
- 20 ml extra virgin olive oil
- 71 grams white onions, chopped
- 2.2 grams garlic, chopped
- 0.85 kilo whole peeled tomatoes (Capri or Moinera)
- 55 grams tomato paste
- 2 grams sugar
- 1.65 grams sea salt
- 0.385 grams black pepper, freshly ground
- 1 pinch fresh basil, chopped
- 1 pinch fresh oregano, leaves
- 1 pinch fresh thyme, leaves
Instructions
Spinach:
-
Deep fry the spinach leaves until crisp.
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Drain well on paper towels. Set aside.
Orzo:
-
Season the cooked orzo with salt & pepper.
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Toss in the vinaigrette then scatter on serving plate.
Lettuce:
-
Season the lettuce with salt and pepper.
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Toss in the vinaigrette then scatter on serving plate.
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Distribute pomelo on top of lettuce.
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Season the cherry tomatoes with salt & pepper. Set aside.
Vinaigrette:
-
Toss in the vinaigrette then arrange and distribute parmesan cheese on top.
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Drizzle grilled lemon vinaigrette all over the salad.
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Garnish with grilled lemon wedge on top.
Grilled Lemon Vinaigrette:
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Grill the lemons, cut side down.
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Squeeze the lemons and strain the juice.
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Season the juice with white sugar, sea salt, and black pepper.
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Whisk in extra virgin olive oil.
Napolitaine Sauce:
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Heat up oil in a pan and sweat onions.
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Add and sauté garlic and continue cooking without browning it.
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Add in the whole peeled tomatoes, tomato paste, sugar, and season with salt and pepper.
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Bring to a boil & simmer for 2 hours.
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Add the fresh herbs then turn off the fire.
Recipe Notes
Note: 2 grilled lemons = 50 mL juice