Spring is here and we are looking forward to fresh recipes to go along with the sunny days ahead! This recipe is inspired by New York chef Seamus Mullen – with a few modifications. He recommends adding chicken or salmon to turn it into a main-course, we recommend pairing it with our 2018 Chardonnay from Hyde Vineyard in Carneros. Cheers & enjoy!
Shaved Salad with Toasted Sesame Vinaigrette
1/4 cup white sesame seeds
1 teaspoon finely grated lemon zest plus 1/4 cup fresh lemon juice
1 tablespoon white wine vinegar
1 garlic clove
1 teaspoon honey
1/4 cup plus 2 tablespoons extra-virgin olive oil
1/2 pound brussels sprouts, very thinly sliced
1 bunch of arugula, washed, dried and torn
5oz baby spinach, washed and dried
3 medium carrots, grated
1 Pink Lady apple—halved, cored and thinly sliced
1 medium shallot, halved lengthwise and very thinly sliced
1 serrano chile—stemmed, seeded and very thinly sliced
1/2 cup chopped mint
Black sesame seeds, for garnish (optional)
In a small skillet, toast the white sesame seeds over moderately low heat, stirring, until fragrant but not browned, about 3 minutes. Transfer to a blender and let cool. Add the lemon zest and juice, then add the vinegar, garlic and honey and puree until a chunky paste forms, about 1 minute. With the machine on, gradually add the olive oil and puree until nearly smooth, 1 to 2 minutes. Scrape the vinaigrette into a large bowl and season with salt and pepper.
Add the brussels sprouts, arugula, spinach (and or greens of your choosing), carrots, apple, shallot, chile and mint to the dressing and toss well. Season with salt and pepper and toss again. Garnish with black sesame seeds, if using, and serve right away.
The sesame vinaigrette can be refrigerated overnight. Bring to room temperature before using.
When toasting sesame seeds, stop when they become fragrant; don’t worry about the color.
Original recipe courtesy of Food & Wine.