Flatiron Graces Maiden Top Eats Series
Pomelo Orzo Salad
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)
Spinach:
- Deep fry the spinach leaves until crisp.
- Drain well on paper towels. Set aside.
Orzo:
- Season the cooked orzo with salt & pepper.
- Toss in the vinaigrette then scatter on serving plate.
Lettuce:
- Season the lettuce with salt and pepper.
- Toss in the vinaigrette then scatter on serving plate.
- Distribute pomelo on top of lettuce.
- Season the cherry tomatoes with salt & pepper. Set aside.
Vinaigrette:
- Toss in the vinaigrette then arrange and distribute parmesan cheese on top.
- Drizzle grilled lemon vinaigrette all over the salad.
- Garnish with grilled lemon wedge on top.
Grilled Lemon Vinaigrette:
- Grill the lemons, cut side down.
- Squeeze the lemons and strain the juice.
- Season the juice with white sugar, sea salt, and black pepper.
- Whisk in extra virgin olive oil.
Napolitaine Sauce:
- Heat up oil in a pan and sweat onions.
- Add and sauté garlic and continue cooking without browning it.
- Add in the whole peeled tomatoes, tomato paste, sugar, and season with salt and pepper.
- Bring to a boil & simmer for 2 hours.
- Add the fresh herbs then turn off the fire.
Note: 2 grilled lemons = 50 mL juice
