Vinaigrette with Tomato and Blackberry Chips
⏳ Time
1 hour
🥕 Ingredients
28
🍽️ Servings
1
Description
When preparing daikon, fish broth can be used instead of vegetable broth.
Ingredients
- Beetroot - 1.1 oz
- Daikon - 0.7 oz
- Radish - 0.2 oz
- Potato - 1.4 oz
- Pickled Shallots - 0.5 oz
- Salted White Mushrooms - 0.9 oz
- Mini Carrots - 0.5 oz
- Green Peas - 0.2 oz
- Strawberries - 0.4 oz
- Beet Greens - 0.1 oz
- Blueberries - 0.2 oz
- Whipped Cream - 0 fl oz
- Watercress - 0.1 oz
- Salicornia - 0.1 oz
- Olive Oil - 1 fl oz
- Sherry - 0 fl oz
- Salt - 0.1 oz
- Tomato Puree - 0.4 oz
- Blackberry Puree - 0.4 oz
- Beet Juice - 0 fl oz
- Sugar Syrup - 0 fl oz
- Sugar - 0.1 oz
- Vegetable Broth - 1 fl oz
- Soy Sauce - 0 fl oz
- Saffron - 0.2 oz
- Cucumbers - 0.5 oz
- Pearl Onions - 0.5 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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