*Notes: all herbs are leaves picked off of the stems; if you don’t have a vitamix, use a food processor, or finely chopped all of the ingredients, and whisk together. It won’t be as smooth but it will still work).
Combine all ingredients in a vitamix blender.
Scrape down sides as necessary.
Taste and adjust seasoning/ viscosity as desired.
Meyer Lemon Ash Salt
1 meyer lemon
1 cup coarse salt (I like maldon)
Roast meyer lemon on a foil lined tray for 1 hour at 450 degrees (you are making charcoal)
After an hour, cut the lemon in half. If it is any color but jet black, continue roasting.
Using a clean and very dry vitamix, pulverize the lemon coal until it is dust.
Add salt. Blend very quickly so as to not break down the salt crystals entirely.
Store at room temperature in an air-tight container.
To Build the Salad:
Watermelon radish: peel the outer layer and slice very thinly on a mandolin or use a very sharp knife.
Shingle slices on the bottom layer of the plate.
Cut one ball of di Stefano burrata into 3 pieces. Arrange on top of the radish carpaccio.
Dress frisee sprigs with lemon juice, salt and oil. Arrange on top of the radish carpaccio.
Green Goddess: Drizzle or dot in a squeeze bottle all over the vegetables (not the burrata)
Sprinkle ash salt all over
Spoon white fish caviar (any caviar is fine) on top of the burrata.
Cameron Slaugh is our Chef of the Month for November!
November 2, 2017
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May 3, 2017
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