Tri-Color Grape, Arugula, Mozzarella, and Toasted Almond Salad
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PortionsThis produce-packed salad is full of great colors, textures and flavors that your guests will love. Chef Scott Samuel from The Culinary Institute of America starts with a unique vinaigrette he makes with finely minced black, green and red grapes as a base. Grapes, radishes, green apple, and toasted almonds add great crunch to the dish, while the mozzarella balls add a creamy richness. Chef Samuel created this recipe with retail foodservice in mind, but it’s also suitable for many other foodservice venues.
Ingredients
- VINAIGRETTE
½ lb Red grapes
½ lb Green grapes
½ lb Purple grapes
3 Tbsp Shallot, minced
3 Tbsp Apple cider vinegar
1 tsp Kosher salt
½ cup Olive oil
½ cup Balsamic vinegar
½ tsp Ground black pepper
SALAD1 lb Arugula
1 ea Green apple, cored and diced
5 ea Radishes, sliced
2 ea Mozzarella, fresh, diced
½ cup Pecorino cheese, shaved
½ cup Almonds, slivered and toasted
Directions
- For the vinaigrette: Finely chop 10 grapes; transfer to a small bowl. Cut remaining grapes in half; transfer to another small bowl and set aside. Using a fork, mash the chopped grapes in the bowl into a purée. Stir in shallot, 1 tablespoon of apple cider vinegar, and ¼ teaspoon of salt and let sit for 5 minutes. Whisk in the olive oil and 1 tablespoon balsamic vinegar. Season vinaigrette to taste with salt, pepper, and more apple cider vinegar, if desired.
- For the salad: Combine arugula, reserved halved grapes, radishes, and mozzarella in a large bowl; drizzle with vinaigrette and season with salt and pepper. Toss salad to coat. Arrange salad on chilled dinner plates, dividing evenly. Scatter pecorino and almonds over top. Drizzle salads with more balsamic.
