Salt of the Earth Tomato Salad Recipe

Sep 26, 2012 @ 2:08 PM
Posted by Kevin Sousa, Special Contributor

Nutrition

Cal/Serving: 276
Daily Value: 14%
Servings: 5

Fat	13g	20%
Saturated	7g	36%
Carbs	17g	6%
Fiber	3g	11%
Sugars	9g	0%
Protein	23g	46%
Cholesterol	32mg	11%
Sodium	2467mg	103%
Calcium	502mg	50%
Magnesium	73mg	18%
Potassium	896mg	26%
Iron	2mg	8%
Zinc	2mg	12%
Vitamin A	2798IU	56%
Vitamin C	20mg	33%
Thiamin (B1)	0mg	13%
Riboflavin (B2)	0mg	28%
Niacin (B3)	5mg	23%
Vitamin B6	0mg	14%
Folic Acid (B9)	45µg	11%
Vitamin B12	2µg	40%
Vitamin D	1µg	0%
Vitamin E	1mg	6%
Vitamin K	11µg	13%
Fatty acids, total monounsaturated	4g	0%
Fatty acids, total polyunsaturated	1g	0%

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Salt of the Earth

Want to try your hand at a little molecular gastronomy? Here's your chance — a gel made from dashi, a type of stock used in Japanese cooking, adorns the salad's perimeter. Use your favorite types of tomatoes — green, sungold, and red cherry tomatoes, or whatever you wish. This dish is a popular starter at Salt of the Earth, located in Pittsburgh.

See all salad recipes.

Click here to see 5 Creative Recipes for Green Tomatoes.

INGREDIENTS

For the dashi gel:

5 1/4 cups dashi*
3/4 ounce agar-agar
2 teaspoons sugar

For the Parmesan crisps:

Cooking spray
1 cup finely grated Parmesan

For the Parmesan pudding:

1 1/2 cups milk
1 3/4 ounces Parmigiano-Reggiano, grated finely
8 grams Ultratex 3**

For the soy vinaigrette:

1/2 cup bonito soy sauce
2 1/4 teaspoons yuzu juice
1 tablespoon kecap manis sweet soy sauce
1/5 gram xanthan gum
2 tablespoons rice vinegar
1 1/2 cups vegetable, grapeseed, or other neutral-flavored oil

For the salad:

5 mixed variety tomatoes, cut into bite-sized pieces
Herb flowers, for garnish

DIRECTIONS

For the dashi gel:

Combine 4 1/4 cups dashi with the agar-agar and sugar in a pot and blend over high heat. Bring to a boil. Pour into a baking dish and let cool in the refrigerator until firm, for 2-3 hours. Once set, blend the gel in a blender with some of the remaining dashi, adding liquid until the texture is similar to ketchup.

For the Parmesan crisps:

Heat a small nonstick pan over medium-high heat, and coat lightly with cooking spray. Sprinkle the cheese in an even layer over the bottom of the pan and reduce the heat slightly. Once melted and lightly browned, flip with a rubber spatula and toast briefly, about 10 seconds. Remove from the pan and place on a wire rack to cool and crisp. Store in an airtight container.

For the Parmesan pudding:

In a pot, gently warm the milk without boiling. While still warm, pour into a blender on low speed and add the Parmesan. Once the Parmesan is incorporated, add the Ultratex. Increase the speed to maximum for a minute or so, until the Ultratex is incorporated. The liquid will seem thin when warm, but when it cools, it will take on a thicker consistency.

For the soy vinaigrette:

Blend the soy sauce, yuzu juice, sweet soy sauce, xanthan gum, and rice vinegar in a blender on high speed. Slowly add the oil while the blender is running. Set aside.

For the salad:

In a bowl, toss the tomatoes with the soy vinaigrette and transfer to a plate. Garnish with the herb flowers, and spoon the dashi gel and Parmesan pudding around the salad. Arrange the Parmesan crisps in between the tomatoes. Serve immediately.