Tertulia, El Comado, El Comado Butchery, Sea Containers, New York
Recipe: Heirloom Tomato and Watermelon Salad
Wash and trim the carrots (no need to peel them).
- 24 each mix color baby carrots (or regular baby carrots)
In a large bowl, whisk together vinegar, honey, rosemary, thyme garlic and ginger until combined. Whisk in the olive oil and set aside. Coat the carrots with some olive oil and season with salt.
- ½ teaspoon finely chopped fresh rosemary
- ½ teaspoon finely chopped fresh thyme
- ½ teaspoon chopped garlic
- 1 teaspoon grated ginger
- 2 teaspoon white balsamic vinegar
- 1 teaspoon honey
- 2 teaspoon olive oil
Grill over medium heat turning as needed to prevent burning, until nicely charred and fork tender (about 15 minutes).
When the carrots come off the grill, toss them immediately in the prepared dressing and let them sit at room temperature until ready to serve.
For the Cilantro Puree
Step 1) In a Paco jet, combine and puree the blanched cilantro and vinegar.
Step 2) Combine the dry ingredients gently by hand and whisk into the puree. Transfer the puree in a pan over medium heat. The Gellan needs to heat to 203F to hydrate.
Step 3) Pour the puree into a bowl and place over and ice bath and slowly mix until completely cool. Once the puree is fully set, transfer to a blender and blend until nicely homogenized. Reserve in a plastic squeeze bottle
- 2 bunches cilantro, quickly blanched.
- 50 grams white balsamic vinegar
- 2.5 grams Gellan gum
- ½ gram xanthan gum
- 2.5 grams salt
Divide the carrots in four servings and arrange attractively on each plate with the blood oranges and cilantro puree.