1 cup quinoa
4 each Eggs
1 lb red onions
thinly sliced
1 cup red verjus
2 tbsp red wine vinegar
1 Tbsp Salt
1 bay leaf
10 black peppercorns
1/4 cup sugar
1/3 cup fresh lime juice
1 1/2 cups red wine vinegar
2 garlic cloves
1 tbsp honey
1/4 bunch cilantro
rough chopped
1 tsp dried oregano
1 cup extra-virgin olive oil
Salt and pepper
to taste
8 heads baby lettuce
washed and prepped
5 ear sweet corn
grilled and kernels removed
4 each avocados
peeled, seeded, sliced
For the Quinoa
Just like rice, it’s a 2-1 ratio. 2 parts water or stock and 1 part grain. Add a pinch of salt and cook over low heat until it comes to a simmer. Cover pot, lower heat to the lowest setting and cook for approx 20 minutes. Like, rice take off heat and let steam for at least 10 minutes. Remove lid and fluff with a fork. Let cool.
For the Eggs
Put one layer of eggs in a pot, covered by at least 2 inches of water. Gently bring up to a boil and turn off heat. Cover the pot and let sit for 10-12 minutes. Remove eggs and rinse with cold water or put in ice bath. Peel and cut them into quarters.
For the Onions
In a small sauce pan, bring all pickling ingredients to a boil and add your onions. Bring back up to a boil then turn down the heat to a low simmer and cook for 3 minutes. Remove from heat and let rest for as long as possible before service.
For the Vinaigrette
Combine everything except oil in blender and blend until smooth. Turn blender on low, and drizzle oil in until emulsified. Season with salt and pepper to taste.
For the Salad
In a large bowl, toss everything with the exception of the avocados, corn and pickled onions with vinaigrette. Place on platter and garnish with avocado and pickled onion and corn.