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00:00 Hi, my name is Rebecca Peyser with the Culinary Institute of America at Greystone
00:04 and today I'm going to show you how to make this beautiful and vibrant
00:07 green grape, fennel and orange salad with pickled kumquats and a lemon vinaigrette.
00:13 Let's make the pickling liquid. I have here some white balsamic vinegar,
00:16 also sometimes called golden balsamic vinegar,
00:19 some sugar and some salt.
00:23 We're going to bring this up to a boil
00:27 and prepare our kumquats in the meantime.
00:32 Here I have some kumquats that are nice and ripe.
00:35 What you'll do is take these and slice them very thinly
00:39 and if there are any seeds we'll need to remove those.
00:42 They're easily done with a pair of tweezers
00:46 or a toothpick. I do have a pair of tweezers here
00:50 so you can pick those out. A toothpick will work just fine.
00:55 For this recipe we have 12 kumquats that have already been prepared.
01:02 I have here some fennel that's been shaved very thinly and a mandolin,
01:08 some California green grapes, some whole
01:12 parsnips and some orange segments, also called supremes.
01:17 This is a really beautiful preparation that removes all the pith and all the
01:21 seeds.
01:22 We're going to take the top and the bottom off
01:26 and you will cut it to go right over here.
01:30 I like to keep them in the pickling liquid. I think it's very
01:35 flavorful. It also helps maintain the color and the texture.
01:39 Take a look at all the wonderful colors that we have
01:43 and textures that we have for this salad.
01:46 Grapes have a nice sweetness that will pair very, very well with the radishes,
01:51 have a little bit of a spiciness.
01:52 They'll pair very, very well with the sweetness of the orange
01:55 and they also have a nice acidity that balances very well with our
01:59 pickled kumquats as well as the acidity that we have in the oranges.
02:03 All the different textures, I think in the end we're going to have a very
02:06 beautiful
02:07 and very interesting salad to eat. Let's make our vinaigrette.
02:12 This is a very simple vinaigrette.
02:16 We have toasted some fennel seed. You can do that in a dry pan and then grind it
02:21 in
02:21 a mortar and pestle if you have that or in a spice grinder or coffee grinder.
02:25 We'll add that to the bowl. A bit of pepper
02:29 and I'm going to whisk in some extra virgin olive oil.
02:35 You can see that the flavors
02:41 of this vinaigrette compared with the flavors of everything else that goes
02:44 into the salad. It's all very simple
02:46 but high-quality ingredients. Our herbs.
02:53 I'm going to put some of those fennel fronds in there.
02:59 Some of our
03:03 orange segments. I'm going to leave a couple behind to help garnish the plate.
03:14 We'll season this with some salt, a little bit of pepper.
03:20 I'm going to give that a gentle toss before I add the vinaigrette
03:26 just to ensure that the salt and pepper is garnished with our pickled kumquats.
03:32 I'm going to add a couple of extra
03:36 orange segments.
03:43 Crushed pistachios for crunch.
03:46 We have some wonderful Mediterranean flavors going on over here on the plate.
03:51 I'm going to take a little bit extra of this dressing.
03:54 Drizzle just a little bit around.
04:01 And what we have is a green grape,
04:08 fennel and orange salad with pickled kumquats and a lemon vinaigrette.
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