Part 1: Salad
Ingredients
Method- 3,000g Mix of Heirloom Tomatoes (250g per portion)
- 600g Burrata Cheese (mixed until smooth)
- Cut the tomatoes into small even wedges. Reserve until ready to plate.
- Mix burrata in a mixing bowl until smooth. Reserve in the refrigerator until ready to use.
Part 2: Crimson Red Vinaigrette
Ingredients
Method- 500g Lemon Juice
- 20g Honey
- 75g deZaan Crimson Red Cocoa Powder
- 250g Olive Oil
- 10g Cold Water
- Salt (to taste)
- Pepper (to taste)
- Mix the juice, honey, and cocoa powder until combined.
- Stream in the olive oil while mixing to create an emulsion.
- Add water and whisk to thicken the emulsion.
- Add in salt and pepper to taste.
- Reserve until ready to serve.
Part 3: Assembly
Ingredients
Method- 40-50g Fresh Basil (for garnish)
- Once all components are ready, start by spreading a bit of burrata cream at the center of the dish.
- Add tomatoes on top of the burrata in a playful disc format.
- Pipe 2-3 dots of burrata cream around the tomatoes.
- Garnish with a chiffonade of fresh basil.
- Serve with a saucier of crimson red vinaigrette.
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