Market Vegetable Salad, Cashew Purée, and Citrus Vinaigrette
For the Cashew Purée:
Soak cashews in water for 2 to 12 hours. Pour the water and softened cashews into a blender and purée until completely smooth. Season with salt and chill.
For the Seasonal Vegetables:
Depending on the vegetable varieties, blanch, pickle, roast, or leave raw. Chill.
In a large bowl, combine orange juice, grapefruit juice, and vinegar. Gradually stream in the olive oil while vigorously whisking. Season with salt.
To Assemble and Serve:
Toss the Seasonal Vegetables in the Citrus Vinaigrette. Plate a spoonful of Cashew Purée and top with the Seasonal Vegetables. Garnish with soft herbs.