Heirloom Tomato Salad : Foodwise
This recipe was demonstrated for CUESA’s Market to Table program on August 12, 2017. Makes 4 servings Please note that all measurements are by weight. INGREDIEN
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Cooking tools:
- Blender
- Stand mixer
- Deep fryer
- Piping bag
- Deep-fry thermometer
- Kitchen scale
- Grater
- Hotel pan
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Spoon
- Plastic wrap
- Tray
Ingredients
- 2½ ounces parsley
- ⅔ ounce tarragon
- 2 ounces diced shallot
- 6 ounces water
- 7½ ounces rice vinegar
- 2 avocados
- Kosher salt to taste
- 2 ounces nori furikake
- 3 ounces olive oil
- 14 ounces medium-firm tofu
- 3 ounces crème fraiche
- Pinch kosher salt
- 7 ounces grated cucumber
- 7 ounces tamari soy sauce
- 1 ounce fresh lemon juice
- 1 ounce yuzu juice
- 2 ounces sake
- 7 ounces rice vinegar
- Neutral frying oil
- 2½ ounces cornstarch
- 7 ounces water
- 6 sheets sushi nori, cut into 1 inch squares
- 3 ounces Japanese cucumber
- Maldon salt
- 3 ounces diced avocado
- 36 assorted heirloom tomato wedges
- Extra-virgin olive oil
- 28 micro red shiso
- 28 shio kombu strands
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