By Matthew Luca
A simple approach to salad deconstructed and it looks beautiful.
Ingredients (serves 4)
8 Asparagus (peeled and trimmed at the base)
4 Vine tomatoes (finely sliced but kept whole)
1/4 Cucumber (finely sliced)
Balsamic glaze
Salad leafs
Bunch of fresh Basil
Sprig of fresh oregano
Salt & pepper to season
1 tsp olive oil
1 tsp lemon juice
25g butter
Parmesan cheese
Method
One at a time, Slice each tomato finely then gently form the tomato into a strait line, then carefully move the ends towards each other to form a circle.
In a frying pan on a medium heat, add the butter, asparagus, a pinch of pepper and Sautee for a couple of minutes until cooked but firm.
With your finely cut cucumber, law a few slices together and trim the ends off to form a rectangle (see picture above).
To plate; add a tablespoon of balsamic glaze on one side of the plate and using a pastry brush, spread to the opposite side. Using a palate knife place the tomato on one side of the balsamic glaze, cucumber in the middle. in a bowl toss the salad in a bit of olive oil and lemon juice and add a little bit of leaf salad on the other side of the glaze. Lay the asparagus beside the glaze on the plate, garnish with oregano leafs, a grating of parmesan. Put a basil leaf in the centre of the tomato. Season the tomato with a little salt & pepper and serve.
Chefs tip: Lightly blow torch the tomato rounds before plating.
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