Pomelo Orzo Salad

Flatiron Graces Maiden Top Eats Series

Pomelo Orzo Salad

Course Salad
Cuisine American

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:

  1. Deep fry the spinach leaves until crisp.
  2. Drain well on paper towels. Set aside.

Orzo:

  1. Season the cooked orzo with salt & pepper.
  2. Toss in the vinaigrette then scatter on serving plate.

Lettuce:

  1. Season the lettuce with salt and pepper.
  2. Toss in the vinaigrette then scatter on serving plate.
  3. Distribute pomelo on top of lettuce.
  4. Season the cherry tomatoes with salt & pepper. Set aside.

Vinaigrette:

  1. Toss in the vinaigrette then arrange and distribute parmesan cheese on top.
  2. Drizzle grilled lemon vinaigrette all over the salad.
  3. Garnish with grilled lemon wedge on top.

Grilled Lemon Vinaigrette:

  1. Grill the lemons, cut side down.
  2. Squeeze the lemons and strain the juice.
  3. Season the juice with white sugar, sea salt, and black pepper.
  4. Whisk in extra virgin olive oil.

Napolitaine Sauce:

  1. Heat up oil in a pan and sweat onions.
  2. Add and sauté garlic and continue cooking without browning it.
  3. Add in the whole peeled tomatoes, tomato paste, sugar, and season with salt and pepper.
  4. Bring to a boil & simmer for 2 hours.
  5. Add the fresh herbs then turn off the fire.

Recipe Notes

Note: 2 grilled lemons = 50 mL juice

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