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Ingredients
For Pickling Liquid:
- 2 cups Florida Orange Juice
- 1 cup water
- ¾ cup champagne vinegar
- ¼ cup sugar
- 3 tbsp. pickling spice
For Vegetables:
- 2 Florida Oranges, peeled and cut into ⅛-inch thick slices
- 4 purple carrots, peeled into thin ribbons
- 4 yellow carrots, peeled into thin ribbons
- 4 orange carrots, peeled into thin ribbons
- 4 watermelon radishes, thinly sliced
- 1 head endive, thinly sliced
- 1 pint daikon sprouts
For Toasted Cashew Vinaigrette:
- 2 cups cashews, toasted and coarsely chopped
- ¼ cup parsley, minced
- 1 shallot, minced
- ¼ cup champagne vinegar
- 3 tbsp. extra virgin olive oil
- Salt and pepper to taste
Instructions
- Place all Pickling Liquid ingredients in a saucepan and bring to a boil.
- Blanch carrot ribbons in pickling liquid one color at a time for 12 seconds. After cooking, plunge ribbons in ice water, then place on paper towels. Repeat with remaining carrots.
- Blanch radish slices in pickling liquid for 15 seconds, plunge in ice water, then place slices on paper towels.
- Combine all Toasted Cashew Vinaigrette ingredients in a mixing bowl and toss to combine. Set aside.
- Arrange carrot ribbons, radish slices, Florida Orange slices and endive on plates. Sprinkle with sprouts and spoon Toasted Cashew Vinaigrette on top.
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