12.30.16

Green juice might be a new year’s day staple, but New Year’s Eve is all about caviar and champagne. We recently attended a gorgeous gathering here in the Hollywood Hills for ROE Caviar, where the foodie masterminds of Heirloom LA created a menu dedicated to the surprisingly nutrient-dense delicacy.

The menu included all things caviar from classic roasted fingerling potatoes to uni tacos, but we thought this shaved zucchini salad seemed especially Chalkboardy for New Year’s Eve.

Pop champagne and keep this super delicious and luxe veggie dish in mind…

Ingredients:

.5 – 1 oz jar of your favorite caviar
4 large green or yellow zucchini, washed, cut lengthwise and seeds removed
1 lb. salad greens (speckled garden of in picture, any greens will work) chopped for salad
1 cup Greek Yogurt
2 tablespoons cumin seeds, toasted and ground
2 lemons, seated, seeded and juiced
1 cup pumpkin seeds, toasted
1 bunch dill, chopped (about 1 cup)
1/2 cup extra virgin olive oil
2 tablespoons Kosher salt
Sea Salt/fluer de Sel and Pepper to taste

Directions:

Cut 2 of the 4 zucchini lenghthwise thinly (the thickness of fettuccini) with the mandoline. Toss in mixing bowl with 2 tablespoons kosher salt and allow to release water room temp for 5-10 minutes. Rinse in cold water and pat dry.

Preheat cast iron soiled over medium high heat.

With the remaining zucchini, cut into approximately 1 inch squares, toss with salt, pepper and olive oil and sauté in cast iron skillet until lightly charred and grilled. Remove from heat and transfer to plate to cool to room temperature. Add chopped dill, cumin, lemon juice.

To compose the salad, combine salad greens, sliced raw zucchini, marinating zucchini, pumpkin seeds and all of the marinating juices from the zucchini. Season with pepper, transfer to serving bowl and dollop greek yogurt for garnish. Finish the dish by mixing caviar with some olive oil and distributing on top.

Mix caviar with olive oil and then drizzled it on top of the finished salad as a garnish

With leftovers, wrap in grilled tortilla for a next day snack and use Greek yogurt as a dip.


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  1. “Caviar has long been associated with wastefulness and harm. where there is an appetite for black gold, there will probably always be an illicit trade that hurts species. At its heart, “the whole nature of the fishery is unsustainable,”

    Please read the full article Chalkboard Mag and consider how you are actively working against Cites (that are working hard to protect roe-bearing fish) when you push such an unsustainable resource. You are contributing to the extinction of species that have been around since before the dinosaurs!! As a marine biologist that deals every day in numbers of declining fisheries, I take this very seriously.

    I don’t know what’s happening with your site lately but I am so saddened and disappointed to see such lavish and extreme tastes promoted on here that cause a great deal of harm to this planet and that are not at all necessary for good health. You used to be a go-to site for me that I would whole-heartedly support and direct a lot of people to and as I see more things like collagen, camel milk, deer antler, colostrum ….. well, it’s very sad and disappointing and a contradiction it seems to what you’ve been claiming to be about.
    https://www.theguardian.com/environment/blog/2013/mar/22/appetite-caviar-paddlefish-sturgeon

    lily | 12.30.2016 | Reply


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