Inspiration: Two Starters From Gjelina

(Image credit: Apartment Therapy)
a meal out and one of our favorites is Gjelina on Abbot Kinney. A farm to table menu means everything is fresh and the ingredients are normally pretty simple. Over the weekend we got ideas for two starters that pack a lot of flavor in a small dish.

There were to appetizer/salads that we ordered: Marinated Artichokes with Burratta and a Beet, Avocado and toasted Hazelnut Salad. Both were small dishes but had so much flavor that we felt totally satiated (of course we had more food coming). They’re the perfect dishes to start a meal with, it gets your appetite going but it also satisfies the senses (especially the bright colors of the beet and avocado).

Here’s our best guess for how to make something similar at home (chime in if you’ve made something like them!)

(Image credit: Apartment Therapy)

Marinated Artichokes with Burrata & Crispy Shallots
Serves 2

5-6 Marinated Artichokes (which you buy or make
Fresh Buffalla Mozzarella
2 Shallots, sliced and carmelized
4-5 Cloves of Garlic, chopped.
Olive Oil
Chilli Flakes
Salt and Pepper

Pan fry the artichokes with oil, garlic, chilli flakes and parsley just to soften and infuse flavors. Arrange artichokes on platter and drop on the mozzarella. Spoon the garlic/oil/chilli liquid over the platter and then finish with carmelized shallots and freshly chopped parsley

(Image credit: Apartment Therapy)

Roast Beet & Avocado Salad with Citrus, Hazelnut & Sherry Serves 2

1 Beet, roasted
1 avocado
Citrus (half an orange, a mandarin orange or even try some clementines)
1/4 cup toasted hazelnuts

Our best guess is that it’s a mixture of sherry, lemon and olive oil with some salt and pepper. (We like subbing in lemon for sherry for the bite without the alcohol).

Slice the beet and avocado and arrange on a platter. Add the citrus. Toast the hazelnuts and drizzle the vinaigrette over the dish. Voila!

For more Gjelina inspiration, check out their menu or go eat there!

Images: Laure Joliet