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Ingredients

Serves 4

• 1/2 head broccoflower or 1 head Romanesca, broken into tiny florets the size of couscous (about 1 1/2 cups)
• 1/3 cup fine-brunoise-cut carrots
• 1/3 cup finely diced grapes
• 2 tablespoons finely diced apricots
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon chopped fresh tarragon
• 1 tablespoon chopped fresh cilantro
• 1 1/2 teaspoons freshly ground coriander seeds
• 1 teaspoon fresh lavender
• 1/3 cup extra-virgin olive oil
• 1/3 cup freshly squeezed orange juice
• 2 tablespoons champagne or rice vinegar
• Celtic sea salt and freshly ground pepper
• 4 teaspoons Curry Oil
• 4 teaspoons 25-year-old Villa Manodori balsamic vinegar
• Freshly ground pepper
• 1 tablespoon fresh tiny chervil leaves
• 2 teaspoons fresh tiny tarragon leaves
• 2 teaspoons fresh micro basil or flat-leaf parsley leaves

Description

Martha Stewart