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Vine Ripened Tomato Salad |
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INGREDIENTS |
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red tomato, blanched
and skin removed
Japanese cucumbers, sliced into 1.5-cm thick discs
sea salt
chopped chives
A few small basil sprigs, for garnishing |
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Li Hing Mui Vinaigrette |
| 1
2 tbsp
2 tbsp
¼ cup
1 tsp
1 cup
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whole egg, lightly beaten
*Ume paste (Kin Shiso Neri brand)
**Li Hing Mui powder
Mitsukan rice vinegar
fresh lemon juice
olive oil |
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| Method: |
| 1. |
For the Salad:
Slice the tomato horizontally into 4 even slices. Arrange
the cucumber slices on an 20-cm plate, overlapping one
another to form a circle approximately 2.5-cm from the
outer rim of the plate. Stack the tomato slices in the
center of this circle. Lightly sprinkle sea salt and chopped
chives over top of the tomato and garnish with a sprig
of basil. |
| 2. |
For the Li Hing Mui Vinaigrette:
Mix the egg, Ume paste, Li Hing Mui powder, Mitsukan rice
vinegar and fresh lemon juice in a bowl. Blend the mixture
with a hand blender on medium speed; slowly add in the
olive oil in a steady stream to achieve an emulsion. Chill
until ready to serve. |
Ingredient
Notes: |
* Ume Paste is a
salty, tart-flavored paste made from the pickled Japanese
plum and shiso (perilla or beefsteak leaf)
** Li Hing Mui powder is a favourite local snack
in Hawaii, made with dried plum from the orient that has
a sweet/sour yet salty taste. Just thinking about it makes
your mouth water. |
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