recipe 
yields
4 servings
2 each heirloom tomatoes
2 each asparagus
6 ounces Burrata cheese
8 each pickled ramps (recipe follows)
4 tablespoons black bread crumbs (recipe follows)
4 ounces Yuzu vinaigrette (recipe follows)
4 tablespoons red sorrel leaves
4 tablespoons baby pea shoot leaves
4 tablespoons baby basil leaves
Sea salt & freshly ground pepper to taste
Extra virgin olive oil to taste
12 each ramps, cleaned
1 cup cider vinegar
½ cup water
¼ cup sugar
1 teaspoon salt
1 tablespoon shallots, minced
2 teaspoons chopped basil
1 teaspoon chopped parsley
2 tablespoons Yuzu juic
6 tablespoons grapeseed oil
1 tablespoon extra virgin olive oil
Sea salt and pepper to taste
4 each slices of brioche bread
4 ounces roughly chopped basil
4 ounces quartered tomatoes
1 teaspoon lemon zest
½ teaspoon garlic, minced
Ingredients
Pickled Ramps
Yuzu Vinaigrette
Black Bread Crumbs
steps
- Slice heirloom tomatoes. Season and drizzle with the extra virgin olive oil. Arrange on plate with burrata cheese.
- With a peeler, shave asparagus lengthwise and season with salt and pepper. Twist the asparagus shavings to arrange on the plate.
- Slice pickled ramps & sprinkle over the tomatoes.
- Lightly toss sorrel & pea leaves with vinaigrette and arrange on the plate as the final component. Drizzle the rest of the vinaigrette over plate and sprinkle black bread crumbs to finish. Serve immediately.
Pickled Ramps
- Bring vinegar water sugar and salt to a boil, add ramps and bring to a boil again. Chill. Best if cooked at least a day in advance.
Yuzu Vinaigrette
- Mix shallot & yuzu, let sit for 5 minutes. Add rest of ingredients and whisk together.
Black Bread Crumbs
- Dry the brioche slices and buzz into crumbs.
- With a blow torch char the basil & tomato until it turns to charcoal and crumbles with spice grinder turn into powder. Mix all ingredients together.
Date Published: 07.01.12
