Recipe: Fresh salad from Aqua Grill
Salad Of Haricot Verts
Vine Ripened Tomato Tartar - Red Wine Vinegar Cream
Chive Oil - Frisee - Tomato Powder
6 ounces haricots verts, ends trimmed and cut into 1-inch lengths
½ cup finely chopped tomato confit (about 24 pieces) (recipe follows)
1 ½ teaspoons finely minced shallot
1 teaspoon minced chives
½ teaspoon balsamic vinegar
Red Wine Vinegar Cream
1/3 cup heavy cream
1 teaspoon red wine vinegar
¼ teaspoon kosher salt, or to taste
freshly ground black pepper
1 packed cup chives cut into 1-inch pieces or 3 packed cups of basil leaves
About 1 cup canola oil or ¾ cup olive oil
Place the chives in a strainer and run hot water over them for about 2 minutes to soften and remove the chlorophyll taste.
Blend in Blender
Blanch the haricots verts in boiling salted water until they are just cooked though, 2 to 4 minutes. Chill the beans in ice water, drain, and dry on paper towels.
For the tomato tartare: combine the tomato confit, shallot, chives, and balsamic vinegar in a small bowl. Refrigerate until shortly before serving.
For the red wine vinegar cream: Whisk the cream in a bowl set over a larger bowl of ice just until it thickens slightly and you can see the trail of the whisk in the bowl. Using the whisk, fold in the red wine vinegar and season with the salt and pepper to taste. Do not over beat the cream, as it will continue to thicken when it is tossed with the beans.
Extra virgin olive oil
Kosher salt and freshly ground black pepper
Cut out the cores from the tomatoes and cut a shallow X in the bottom of each tomato. Drop the tomatoes into a pot of boiling salted water for a few seconds to loosen the skin. This will happen very quickly with ripe tomatoes. Immediately remove the tomatoes to an ice-water bath to cool.
Peel the tomatoes and cut them into quarters through the steam. Cut away the inner pulp, seeds, and any remaining ribs to leave a smooth “tomato petal.” Discard the seeds and save the trimmings to use in other recipes or for tomato powder.
Preheat the oven to 250ºF. Line a baking sheet with aluminum foil. Drizzle the foil with olive oil and lightly sprinkle with salt and pepper.
Lay the tomato petals (inside of the tomato facing down) on the foil. Drizzle more oil over the tops of the tomatoes and sprinkle with salt and pepper. Top each piece of tomato with a small sprig of thyme.
Place in the over for 1 ½ to 2 hours, until the tomatoes have partially dried but still have some of their juices. Discard the thyme and refrigerate the confit in a covered container, with the oil, until ready to use
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