Market Vegetable Salad, Cashew Purée, and Citrus Vinaigrette

Adapted by
April 2012
Yield: 6 servings


Cashew Purée
1 cup raw cashews
1 cup water
Seasonal Vegetables
10 varieties seasonal vegetables, cut into bite-sized pieces
Citrus Vinaigrette
2 ounces fresh orange juice
2 ounce fresh grapefruit juice
1 ounces seasoned rice wine vinegar
2 extra virgin olive oil
To Assemble and Serve
soft herbs (chervil, dill, and chives)


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.

Citrus Vinaigrette:
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.