Red oak lettuce
Heirloom tomatoes (baby/reg)
Burrata
Fried apples
Sweet potato chips
Persimmons puree and vinaigrette
Persimmons 3 ways: Fermented 4 days with chilli crisp and Agave syrup
Seperate the syrup to make a vinaigrette, cook the strained persimmons till caramelized and make a thick puree.
by Spyblitz
3 Comments
Guy you have to trim the root off the greens. also its old and wilting. chop up the veg and fruit. lose the weird poop dollop on the side
Practice practice practice. Look at tons of pictures.. stems and blobs don’t make the cut. It takes time. Have fun.
Bruv, these flavors all work really well and you are definitely on to something / for the plating, you’re half way there, but needs tightening up – as others have said, most obviously, trim your lettuce Chef, brown wilted greens don’t make the cut. Consider thinning out your purée, it looks muchos thick and not as soine as it would if you worked on it. I see what you’re going for, and The “salad “ could also be stretched out a bit around the perimeter of the plate for a more dramatic presentation. I love this salad and would eat the F out of it, couple tweaks and you’re there Chef, nice job. Please update us with version 2.0!!!