Heirloom Tomato Salad | CUESA

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Heirloom Tomato Salad

Source:

Kevin Schantz, PABU Izakaya

This recipe was demonstrated for CUESA’s Market to Table program on August 12, 2017.  

Makes 4 servings

Please note that all measurements are by weight.

INGREDIENTS

Nori Green Goddess Dressing
2½ ounces parsley
⅔ ounce tarragon
2 ounces diced shallot
6 ounces water
7½ ounces rice vinegar
2 avocados
Kosher salt to taste
2 ounces nori furikake
3 ounces olive oil

Creamy Tofu
14 ounces medium-firm tofu
3 ounces crème fraiche
Pinch kosher salt

Cucumber Ponzu
7 ounces grated cucumber
7 ounces tamari soy sauce
1 ounce fresh lemon juice
1 ounce yuzu juice
2 ounces sake
7 ounces rice vinegar

Nori Chips
Neutral frying oil
2½ ounces cornstarch
7 ounces water
6 sheets sushi nori, cut into 1 inch squares

Salad
3 ounces Japanese cucumber
Maldon salt
3 ounces diced avocado
36 assorted heirloom tomato wedges
Extra-virgin olive oil
28 micro red shiso
28 shio kombu strands

PREPARATION

To prepare the nori green goddess dressing: Blend the parsley, tarragon, shallot, water, rice vinegar, avocado, and salt in a Vitamix blender. Add the furikake and process until blended through. On low speed, gradually add the olive oil to emulsify.

To prepare the creamy tofu: Crumble the tofu into the bowl of a mixer with a paddle attachment. Start on low speed and turn to medium. Add the salt and crème fraiche, continuing to mix until fully incorporated. Put the creamy tofu in a piping bag.

To make the cucumber ponzu: Grate the cucumbers with a fine grater. Add the soy, juices, sake, and vinegar. Adjust the seasoning to taste.

To make the nori chip: Heat the at least 2 inches frying oil in a fryer to 360˚F. Combine the cornstarch and water and whisk until fully incorporated. Transfer into a half hotel pan. Lay the nori sheets one at a time into the mixture. Once completely coated, use two hands to lay each piece into the fryer to maintain the square shape. Spoon oil over nori so the whole nori sheet is immersed. After 30 seconds, flip it over and wait until all the bubbles have finished. Remove the nori from the fryer onto a tray and season with salt.

Wrap the Japanese cucumber in Maldon salt and plastic wrap and massage to tenderize and season. Dice the cucumber and mix with and diced avocado. Cover with cucumber ponzu.

Season the heirloom tomato slices with Maldon salt and olive oil.

Make a line of the Nori green goddess dressing and place the tomatoes along the line. Place the cucumber and avocado in the slots between the tomatoes. Squeeze dots of creamy tofu in various slots as well. Garnish with nori chips, shio kombu, and red shiso.

About CUESA

CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »