Vinaigrette with Tomato and Blackberry Chips
Salads • World
Description
When preparing daikon, fish broth can be used instead of vegetable broth.
Ingredients
- Beetroot 0 oz
- Daikon 0 oz
- Radish 0 oz
- Potato 0 oz
- Pickled Shallots 0 oz
- Salted White Mushrooms 0 oz
- Mini Carrots 0 oz
- Green Peas 0 oz
- Strawberries 0 oz
- Beet Greens 0 oz
- Blueberries 0 oz
- Whipped Cream 0 fl oz
- Watercress 0 oz
- Salicornia 0 oz
- Olive Oil 0 fl oz
- Sherry 0 fl oz
- Salt 0 oz
- Tomato Puree 0 oz
- Blackberry Puree 0 oz
- Beet Juice 0 fl oz
- Sugar Syrup 0 fl oz
- Sugar 0 oz
- Vegetable Broth 0 fl oz
- Soy Sauce 0 fl oz
- Saffron 0 oz
- Cucumbers 0 oz
- Pearl Onions 0 oz
- Flower petals 5 pieces
Step-by-Step Guide
Step 1
Boil the potatoes with saffron and dry chicken broth. Cut the cooked potatoes into cubes.
Step 2
Cook the fresh daikon in a mixture of soy sauce, sugar, and vegetable broth until tender.
Step 3
Lightly blanch the green peas and mini carrots in water.
Step 4
Boil the beetroot separately and cut it.
Step 5
Slice the cucumber.
Step 6
Prepare the chips: place 4 grams each of tomato and blackberry puree on parchment and dry in the oven until ready.
Step 7
Carefully arrange all the ingredients on a plate: radish, pickled daikon, beetroot, potato, onion, mushrooms, mini carrots, peas, watercress, salicornia, and beet greens.
Step 8
Make a dressing from olive oil, sherry, sugar syrup, salt, and beet juice, and dress the salad with it.
Step 9
Decorate the salad with flower petals, fresh strawberries, blueberries, and whipped cream.
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