Fresh california grape mosaic salad
Indulge in the vibrant flavors of California with our grape mosaic salad. Bursting with fresh ingredients and a medley of tastes, this salad is a culinary masterpiece.
Ingredients:
- 230g blue cheese
- 1/3 cup vegetable oil
- 1/2 cup red wine vinegar
- 1/4 cup sour cream
- Salt and pepper to taste
- 1 1/4 cups small spinach leaves or other fresh greens (rinsed and dried)
- 2 tablespoons extra-virgin olive oil
- 20 red California seedless grapes
- 20 green California seedless grapes
- 2 tablespoons toasted half walnuts, crumbled slightly*
Instructions:
- Combine vinaigrette ingredients in a blender and blend until the mixture is smooth and reaches a slightly runny consistency.
- Delicately mix the spinach leaves with extra-virgin olive oil, salt, and pepper.
- For an elegant touch, Chef Boswell prefers to coat the plate with the vinaigrette dressing (approximately 1/3 cup) and artistically place the grapes on top. While Chef Boswell at Stella! retains the grapes whole, he trims the ends of each grape to ensure a uniform size for a visually appealing checkerboard or mosaic arrangement. The decorated grapes are then adorned with toasted walnuts and baby spinach leaves or any other preferred fresh greens.
- *To prepare toasted walnuts: Spread walnuts on a baking sheet and toast in a preheated oven at 180 °C for 4 minutes. Let the walnuts cool before gently breaking them into pieces.
- Optional: For a softer grape texture, briefly blanch the grapes in boiling water for 7 seconds, then transfer to ice water and gently peel.
Summary:
- Calories: 2081 kcal
- Fat: 188 g
- Protein: 55 g
- Carbs: 49 g
- Potassium: 1339 mg
- Magnesium: 140 mg