I’m finally back in the kitchen with Lili Courtney since the holidays, and today she’s taught me how to make these Summer Salad Hummus Bowls. It’s really a few recipes in one — because she tops this salad with pickled grapes, a citrus vinaigrette and seedy power sprinkles. You’ll find the recipe to all of it below!!
Lili is a local Baton Rouge cooking instructor. You can find her upcoming class list here.
Ingredients:
4-6 large eggs
4 cups thinly sliced kale (center ribs removed)
1 blood orange
2 roasted beets, diced
3 carrots, scrubbed cleaned and sliced thin
1 cup of store-bought hummus
¼ cup pickled grapes (recipe below)
1 lb asparagus, roasted
Citrus Vinaigrette (recipe below)
Seedy Power Sprinkles (recipe below)
Sea Salt and pepper
Directions:
Bring a medium pot of water to a boil over high heat. Gently lower eggs into water and cook 7 minutes. Transfer to a large bowl of ice water and let sit until cool enough to handle. Peel and slice in half lengthwise.
Using a sharp knife, cut and peel the white pith from the blood orange and discard.
Working over a small bowl, cut between the membranes to release the segments into bowl.
In a large bowl add the kale, citrus, carrots, grapes. Drizzle a few tablespoons of the citrus vinaigrette over and toss until the vegetables are coated in vinaigrette. Season to taste with salt and pepper.
Swoosh about ¼ cup hummus onto side of each bowl. Tuck in a few asparagus spears on one side of the bowl. Top with salad and egg halves; season eggs with sea salt. Drizzle with more vinaigrette and top with seedy sprinkle.
Pickled Grapes with Cinnamon
Ingredients:
1 lb red or black grapes, preferably seedless
1 cup white wine vinegar
1 cup granulated sugar
1 1/2 tsp brown mustard seeds
1 tsp whole black peppercorns
1 (2 1/2-inch) cinnamon stick, cut in half (if using two jars, otherwise leave whole)
1/4 tsp salt
*dried chili
Directions:
Rinse and dry the grapes, and pull them carefully from their stems. Cut the grapes in half.
In a medium saucepan, combine the remaining ingredients. Bring to a boil over medium heat, and then you have two choices. The original recipe has you pour the mixture over the grapes and let them cool together. Lili says she prefers a cold brine on certain foods, not wanting to wilt the fresh fruit, so she cools the brine completely before pouring it over. The former will yield a more tender pickle, and it will pick up the brine’s flavor faster. The latter will take a bit longer to souse, but the grapes will stay more firm. Both will be delicious.
Once cool, chill the grape and brine mixture in their jars in the refrigerator for at least eight hours or overnight. Serve cold, perhaps at a cheese course, and I say you should let people figure out for themselves what they’re eating
*optional
Citrus Vinaigrette
Ingredients:
1 Tbl finely chopped shallot
1 Tbl White Balsamic Vinegar
¼ cup fresh orange juice
1/3 cup Extra Virgin Olive Oil
Kosher salt and freshly ground pepper
Directions:
In a small bowl combine shallots, vinegar, citrus juice and salt and whisk until the salt is dissolved. Whisk in the olive oil and season to taste.
Seedy Power Sprinkles
Ingredients:
1 large egg white
2 Tbsp. extra-virgin olive oil
2 Tbsp. honey
1 Tbsp. Aleppo-style pepper (optional)
2 tsp. kosher salt
1 cup sunflower seeds
1/2 cup chia seeds
1/2 cup flaxseeds
1/2 cup raw sesame seeds
Whisk egg white, oil, honey, pepper (if using), salt, and 1 Tbsp. water in a medium bowl to combine. Add sunflower seeds, chia seeds, flaxseeds, and sesame seeds and stir to coat. Let sit until liquid is absorbed, about 30 minutes.
Preheat oven to 325°F. Spread seed mixture in an even layer on a rimmed baking sheet. Bake, stirring very gently after 10 minutes to encourage the mixture to form small clusters, until golden brown and crisp, 20–25 minutes. Let cool.
Do Ahead: Sprinkle can be made 2 weeks ahead. Store in an airtight container at room temperature.
