Take Your Next Salad To A Whole New Level With Top Chef CJ Jacobson’s Sorrel Vinaigrette Recipe
I’ve never really been one for Top Chef (minus a guest spot on a US Open episode a few years ago that Sports Illustrated model Julie Henderson and I were somehow – and by that I mean “bizarrely” – invited to).
What can I say: if I can’t taste the food, I’m just not sure how I can possibly judge you on a cooking show…except for by your dry wit and dashing charm, but I’m pretty sure that’s not exactly the recipe for a great chef. (Then again, what do I know about the restaurant business?)
Needless to say, when I was invited to lunch with Top Chef contestant CJ Jacobson, well, I wasn’t quite sure what to expect (other than, perhaps, a boat-load of reality TV-like drama, which was, for better or worse, notably absent).
Well, let’s just say that it’s unfortunate (for CJ, anyway,) that I wasn’t a judge on Top Chef, because the 6’ 8” (nope, not a typo) former professional volleyball player turned chef is a winner in my book.
Favoring local ingredients (he’s on a first-name basis with most of the farmers at the Santa Monica Farmer’s Market) and California cuisine, everything from the house-cured salmon with white beans and escarole to watermelon radish salad with sorrel dressing was delightful. And beautiful.
If you can, find out where CJ is these days and eat there! Otherwise, whip up his Sorrel Salad Dressing recipe so you can at least have a little taste of your own Top Chef meal at home.
Chef CJ Jacobson’s Sorrel Vinaigrette
4 Cups Sorrel Leaves, cleaned
1 Cup Parsley
1 Cup Apple Cider Vinegar
1 Tbsp Honey
1/2 Cup Olive Oil
Salt, to taste
Squeeze of Lemon
Place all ingredients in a blender and purée until smooth (approximately 5 minutes). Strain and season with salt and lemon.
PS. Sorrel is high in Vitamin C, antioxidants and flavonoids, making it a great dressing for an anti-aging salad.