Roasted Beets, Fromage Blanc, Grapefruit, and Pistachio
Source: Tony Ferrari and Jonathan Sutton, Hillside Supper Club
Recipe Type: Salads | Seasons: Spring, Winter
This recipe was demonstrated for CUESA’s Market to Table program on March 19, 2016.
Serves 4
INGREDIENTS
Aioli (Recipe makes about 3 cups)
3 egg yolks
2 tablespoons lemon juice
1 clove garlic, peeled
Pinch salt, plus more to taste
2 tablespoons Dijon mustard
¼ cup water
3 cups grape seed oil
1 cup diced yellow onion
6 tablespoons extra virgin olive oil, divided
1 tablespoon salt
¼ cup chopped chives
4 tablespoons chopped parsley
2 cups fromage blanc
¼ cup aioli
½ cup crème frâiche
2 tablespoons onion powder
1 tablespoon crushed garlic
1 tablespoon Worcestershire sauce
½ cup pistachios
¼ cup wild rice
2 cups cooked beets (preferably roasted), peeled and cut into bite-size wedges
1 grapefruit, segmented
PREPARATION
For the aioli: Combine the egg yolks, lemon juice, garlic, salt, mustard, and water in a food processor and blend until the garlic is completely puréed.. With the motor running, add the oil in a slow and steady stream until the mayonnaise has emulsified. Season to taste with more salt, if needed. Set aside.
Sauté the onion with 2 tablespoons olive oil over medium heat until translucent. Set aside. Once the onions are cold, mix them with the salt, chives, remaining olive oil, parsley, fromage blanc, aioli, crème frâiche, onion powder, garlic and Worcestershire sauce in a bowl until thoroughly combined. Set aside.
Crush the pistachios and set aside.
Toast the rice by heating a sauté pan until very hot. Add the rice to the pan. It will begin to pop like
popcorn. As soon as the rice is puffed and toasted (about 1 minute), remove the pan from the heat to prevent the rice from burning.
To plate: Smear ¼ of the fromage blanc mixture on each plate, add the beets, then garnish with pistachios, rice, and grapefruit segments.
