Chef Kat Caine, Director of Culinary Education at Ocean House, shares a recipe for a fall vegetable salad.
5ea Brussels sprouts
1c broccoli florets
1c cauliflower florets
1t toasted pumpkin seeds
1/4c white balsamic vinegar
1T kosher salt
1/2c blended oil
1t pink peppercorn
1 grapefruit, supremed
- In a blender, combine tahini, vinegar, honey, salt, and peppercorn. Blend until thickened, about 1 minute. Slowly add oil to emulsify, should be creamy and shiny. Set Aside.
- In a large saute pan, use enough blended oil to coat. On high heat, sear Brussel sprouts, cauliflower and broccolini until tender and golden brown. Remove from heat.
- In a bowl, toss hot vegetables with 1 T of tahini vinaigrette. Add pumpkin seeds and mix thoroughly.
- In a bowl, plate all vegetables in a circle, like a wreath. Garnish with grapefruit supremes, and enjoy!
Rhode Show Content Disclaimer: The information, advice and answers displayed in The Rhode Show section of WPRI.com are those of individual sponsors and guests and not WPRI-TV/Nexstar Media Group, Inc. WPRI.com presents this content on behalf of each participating Rhode Show sponsor. Sponsored content is copyrighted to its respective sponsor unless otherwise indicated.