Order all the ingredients for this recipe at our online store here. 

3 cups couscous
2 heads Graffiti Cauliflower
3 onions
5-6 carrots, diced
2 bunches green onion
2 bunches chopped chives
pinenuts for garnish
salt and pepper, to taste

Opal Basil Sauce:
2 bunches Opal Basil
1/4 cup grated Parmesan
1/4 cup toasted pine nuts
1/4 cup white wine vinegar
1 cup olive oil
1 TB. salt

To create the Opal Basil Sauce, blend all the ingredients in a food processor.

Place couscous in a bowl and bring 3 cups of water to a boil. Pour over couscous. Cover bowl tightly with plastic wrap.  Let stand five minutes and fluff with a fork.

To steam the cauliflower, place in a microwave safe bowl wtih 3 TB. of water in the bottom. Cover tightly with plastic wrap. Puncture the wrap 5 times with the tip of a sharp knife. Cook on high for 3 minutes.

Caramelize onions in a skillet with 1 TB. olive oil over low heat until golden brown, approximately 12 minutes. Remove onions. Sauté diced carrots in the skillet with 1 TB. olive oil for 4-5 minutes until tender. Chop the green onions and chives. Toss cauliflower, carrots, onions, chive and sauce with the couscous. Add salt and pepper to taste. Garnish with pinenuts.

from L.A. Times, June 4, 2008

Note: Adapted from chef Corina Weibel of Canelé (a restaurant in L.A.) The recipe for the vinaigrette will make more than is needed for the salad. The vinaigrette will keep for 3 days, refrigerated.

6 small  beets, trimmed
Salt
olive oil
2 TB. ground cumin
3 cloves garlic, chopped
Very small pinch cayenne pepper
Juice of 1 lemon, plus a squeeze, divided
8 very thin lemon slices
6 baby carrots
1 cup parsley, chopped
1/2 cup baby greens
1 small shallot, sliced thinly

Preheat oven to 400 degrees. Place beets in a shallow baking pan, with 1/4 cup water. Sprinkle 1/4 teaspoon salt and 2 TB. olive oil over the beets. Cover the pan with foil and roast in the oven for about 1 1/2 hours. Cool to room temperature, peel and quarter.

Meanwhile, make the dressing: Pound cumin and garlic to a paste. Add a pinch of salt, cayenne and juice of one lemon. When all the ingredients are incorporated and the salt is dissolved, drizzle in 1/4 cup of olive oil while stirring. Adjust to taste. Makes about 1/4 cup vinaigrette.

In a small pot of boiling salted water, blanch the lemon slices for 20 seconds, just to remove the tartness. Lift out with a slotted spoon and cool in ice water. Drain and set aside in a large bowl.

In the same pot of boiling water, add carrots and blanch 2 to 3 minutes, to bring out the vibrant color and soften just slightly. Remove and set aside to cool (do not shock in an ice bath). Add them to the bowl with the lemons.

To the bowl, add the lemon, parsley, greens, shallot and the remaining squeeze of lemon juice, tossing to combine. Add 2 teas. vinaigrette, or enough to lightly coat, and toss gently. Season to taste and divide among two plates. Separately, toss the beets with enough vinaigrette to coat, then divide the beets among the two plated salads. Serve immediately.



Dressing:
1/2 cup mayo
1/2 cup plain yogurt
1 TB. curry powder
1 TB. apple cider vinegar
2 TB. honey
2 teas. salt
1 teas. pepper

Slaw:
6 kohlrabi, sliced thinly
1/2 head red cabbage, shredded
3 apples
1/2 cup golden raisins
1 red onion, julienned
2 cups toasted coconut
2 cups toasted walnuts
2 cups carrots, shredded
2 bunches of green onions

Toss vegetables in dressing and serve.

 from Bon Appetit, January 2005

Vinaigrette:

1 TB. whole coriander seeds
1/2 cup extra-virgin olive oil, divided
1/4 cup minced shallots
2 TB. white balsamic vinegar
1 small garlic clove, peeled
1/2 teas. coarse kosher salt
1/2 teas. freshly ground black pepper

Pesto:

1 cup extra-virgin olive oil
1/2 cup pine nuts, toasted
1 bunch fresh cilantro, coarsely chopped (about 2 cups)
1 bunch fresh chives, coarsely chopped (about 1/3 cup)
1/4 cup (packed) fresh mint leaves
1 TB. chopped seeded jalapeño chile
1 small garlic clove, peeled
1 teas. (scant) coarse kosher salt
1/2 teas. freshly ground black pepper
3 TB. fresh lime juice

Beets:

2 lbs. 1-inch-diameter baby beets
1 TB. olive oil
Coarse kosher salt
6 cups assorted red baby lettuces

For vinaigrette:

Stir coriander in small skillet over medium heat until fragrant, about 4 minutes. Cool. Coarsely grind coriander in mortar with pestle or in spice mill. Transfer to small bowl. Heat 1 TB. oil in same skillet over medium heat. Add shallots; sauté until soft, about 3 minutes. Transfer to bowl with coriander. Add vinegar, garlic, salt, and pepper. Gradually whisk in 7 tablespoons oil. (Can be made 1 day ahead. Cover and chill; discard garlic after 1 hour. Let vinaigrette stand at room temperature 1 hour before using.)

For pesto:

Puree first 9 ingredients in blender until smooth. (Can be made 1 day ahead. Cover and chill. Reblend before continuing.) Whisk in lime juice.

For beets:

Preheat oven to 350°F. Wash and dry beets. Cut off beet greens 1 inch from top of beets; reserve for another use. Rub beets with oil. Place light-colored beets in 1 roasting pan and red beets in another; sprinkle with coarse salt. Cover pans tightly with foil. Roast until beets are just tender, about 55 minutes. Cool slightly. Using towel, rub off peel and stems from beets. Cut beets in half. Place light-colored beets and red beets in 2 separate bowls. Toss beets in each bowl with 2 TB. vinaigrette. Let stand 30 minutes. Toss lettuces in bowl with some of vinaigrette to coat lightly; divide among plates and top with beets. Drizzle pesto around salads and serve.