Salt of the Earth Tomato Salad

Salt of the Earth Tomato Salad
Staff Writer
Salt of the Earth Tomato Salad
Salt of the Earth

Salt of the Earth Tomato Salad

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.

5
Servings
540
Calories Per Serving
Deliver Ingredients

Notes

*Note: Click here to see the Dashi Recipe.

**Note: Ultratex 3 is a type of thickener made from tapioca starch and can be purchased most easily online.

Ingredients

For the dashi gel

  • 5 1/4 Cups dashi*
  • 3/4 Ounces agar-agar
  • 2 Teaspoons sugar

For the Parmesan crisps

  • Cooking spray
  • 1 Cup finely grated Parmesan

For the Parmesan pudding

  • 1 1/2 Cup milk
  • 1 3/4 Ounce 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 Cup 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. 

Nutritional Facts

Total Fat
41g
59%
Sugar
11g
12%
Saturated Fat
11g
46%
Cholesterol
38mg
13%
Carbohydrate, by difference
29g
22%
Protein
14g
30%
Vitamin A, RAE
591µg
84%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
1mg
1%
Vitamin K (phylloquinone)
57µg
63%
Calcium, Ca
554mg
55%
Choline, total
23mg
5%
Fiber, total dietary
1g
4%
Folate, total
36µg
9%
Iron, Fe
1mg
6%
Magnesium, Mg
45mg
14%
Niacin
2mg
14%
Pantothenic acid
1mg
20%
Phosphorus, P
425mg
61%
Selenium, Se
14µg
25%
Sodium, Na
2228mg
100%
Vitamin D (D2 + D3)
1µg
7%
Water
111g
4%
Zinc, Zn
2mg
25%

Salt Shopping Tip

Salt enhances food by adding depth and accentuating existing flavors. Be sure to have a couple types in your cupboards. Regular iodized salt for the table is typical; sea salt is also a great investment.

Salt Cooking Tip

Bland food is never good. Be sure to season every layer of your food while cooking.