Cherry Tomato Salad
Salads • World
Description
From the recipe of chef John Smith at a popular American restaurant.
Ingredients
- Tofu 10 oz
- Marinated cherries 0 lbs
- Champagne Vinegar 0 fl oz
- Soy Sauce 1 tablespoon
- Sesame Oil 0 fl oz
- Grapeseed Oil 5 fl oz
- Coarse Salt to taste
- Ground Black Pepper to taste
- Shiso Leaves 6 pieces
Step-by-Step Guide
Step 1
Using a wide blade, cut the block of tofu in half along the wide side. Use a 4 cm diameter ring or the rim of a glass to press out a cylinder from each piece. Then cut each cylinder into 4 parts to create 8 neat and thin circles. (Save the tofu scraps for future dishes).
Step 2
In a large, wide saucepan, bring salted water to a boil. Score the cherry tomatoes crosswise at the stem, place them in boiling water for 10 seconds, then use a slotted spoon to transfer them to a bowl of ice water. Peel the tomatoes, transfer them to a dry bowl, and refrigerate for 10 minutes.
Step 3
In a wide bowl, mix the vinegar, soy sauce, sesame oil, and grapeseed oil, add the tomatoes, and gently toss to coat them in the dressing.
Step 4
On 4 large serving plates, place 2 pieces of tofu, sprinkle with a little salt, then add 1 cup of cherry tomatoes to each plate, and sprinkle with freshly ground pepper.
Step 5
Stack the shiso leaves, roll them into a 'cigar', and slice them crosswise with a sharp knife. Sprinkle the resulting shreds over the salad.
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