Jardim de Primavera

Translation: (an absolutely delicious) spring garden
salad

This recipe is provided by SUSHISAMBA.

4
Servings
2573
Calories Per Serving
Deliver Ingredients

Ingredients

For the salad:

  • 2 Pounds purple causa potato
  • 16 Ounces sesame soil
  • 13 Ounces tofu truffle crema
  • 1 Pound blanched mixed seasonal vegetables
  • 1 Pound petite radishes
  • 1 Pound petite pickled carrots
  • 4 Tablespoons olive oil
  • 8 edible flowers
  • sea salt, to taste

For the sesame soil:

  • 8 Ounces black sesame seeds
  • 4 Ounces powdered sugar
  • 2 Ounces all-purpose flour
  • 2 Ounces water
  • 1 Teaspoon tapioca or corn starch
  • salt, to taste

For the yuzu tofu crema:

  • 12 Ounces (1 block) of tofu
  • 1 Ounce yuzu juice
  • salt, to taste

For the pickled carrots:

  • 1 Pound petite carrots
  • 20 Ounces rice wine vinegar
  • 4 Ounces water
  • 4 Ounces sugar
  • 2 Tablespoons salt
  • 2 cloves garlic

For the potato causa:

  • 2 Pounds purple potatoes
  • 1/2 Teaspoon aji amarillo
  • salt and pepper, to taste

Directions

For the salad:

Shape potato into a round shape, place it in the middle of the plate, and put 3 large dots of tofu truffle crema around the potato. Sprinkle sesame soil, covering the crema and potato. Insert pickled and blanched vegetables into the potatoes so they stand in the sesame soil. Place petite radishes and edible flowers decoratively around the plate. Drizzle 1 tablespoon of olive oil on each plate and sprinkle with sea salt.

For the blanched seasonal vegetables:

Clean and chop one pound of vegetables. Place in a medium pot filled with boiling salted water for 40 seconds. Remove vegetables, run under cold water and set aside

For the sesame soil:

Preheat oven at 275 degrees F. Lightly blend sesame seeds into a blender until they turn into a powder (not too much or they will turn into paste). Combine all dry ingredients in a mixing bowl, mixing well. Add water, mix well. Spread sesame mix on a half sheet silicon baking mat and a half sheet pan. Bake for 25 minutes, let it cool and crumble it by hand.

For the yuzu tofu crema:

Blend all ingredients in blender until smooth.

For the pickled carrots:

Bring all ingredients except petite carrots to a boil, add carrots and boil for two minutes. Remove from burner, and let sit for five minutes. Run carrots under cold water. Set aside.

For the potato causa:

Place potatoes into a large pot, covering them with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Mash potatoes with a ricer or hand mixer until smooth. Gradually stir in oil until potatoes come together; add aji amarillo, salt, and pepper. Cool potato mixture in the refrigerator, about 20 minutes.

Nutritional Facts

Total Fat
98g
100%
Sugar
70g
78%
Saturated Fat
26g
100%
Cholesterol
104mg
35%
Carbohydrate, by difference
292g
100%
Protein
77g
100%
Vitamin A, RAE
811µg
100%
Vitamin B-12
2µg
83%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
83mg
100%
Vitamin K (phylloquinone)
25µg
28%
Calcium, Ca
1007mg
100%
Choline, total
125mg
29%
Copper, Cu
3mg
0%
Fiber, total dietary
34g
100%
Fluoride, F
42µg
1%
Folate, total
288µg
72%
Iron, Fe
23mg
100%
Magnesium, Mg
339mg
100%
Manganese, Mn
3mg
100%
Niacin
19mg
100%
Pantothenic acid
1mg
20%
Phosphorus, P
851mg
100%
Riboflavin
1mg
91%
Selenium, Se
79µg
100%
Sodium, Na
2151mg
100%
Thiamin
2mg
100%
Water
774g
29%
Zinc, Zn
12mg
100%

Primavera Shopping Tip

Italian food is about simplicity and letting the ingredients shine. So make sure you get ingredients that are great quality and flavor. Farmers markets and specialty stores will have great produce and products. Just be sure to have some great olive oil.

Primavera Cooking Tip

Unlike other highly regarded cuisines, Italian cooking is usually simple to make with many dishes having only 4 to 8 ingredients. Italian cooks rely chiefly on the quality of the ingredients rather than on elaborate preparation.