Pickled Grape and Endive Salad
A classic for all the right reasons with some extra items for even more flavor just in case you’ve been living your life on medium volume.
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A classic for all the right reasons with some extra items for even more flavor just in case you’ve been living your life on medium volume.
Salad
4-6
Helen Park
A classic for all the right reasons with some extra items for even more flavor just in case you’ve been living your life on medium volume.
½ cup Moruno Pickled Grapes
1 pound endive, about 4 large, separated into leaves
4 oz baby arugula, 1 package
2 scallions, finely sliced on the bias
½ cup Shabazi Pumpkin Seeds, or toasted pumpkin seeds
4 oz blue cheese
¼ cup pickling liquid from the grapes
¼ cup olive oil
On a large platter, layer the endive, arugula, scallions, grapes and pumpkin seeds – crumbling blue cheese between layers as you go.
Whisk the pickling liquid, olive oil, and sea salt together to emulsify and drizzle over the salad just before serving.
Recipe Notes
It’s worth making the pumpkin seeds to keep on hand – they’re so good on salads, roasted vegetables, or just out of the container. In case you’re in a pinch, add 1 tsp of Shabazi to your pickling liquid vinaigrette and don’t forget to make the Shabazi Pumpkin Seeds when you get a chance, please.
If you like a sweeter spiced grape, we have a Green Grape Jam full of whole green grapes with Massalis – recipe coming soon!
Questions? Contact helen@laboiteny.com
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