Salad of Heirloom Tomatoes with Yuba, Shiso and Ponzu
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A vegan salad recipe made with heirloom tomatoes, yuba - a Chinese and Japanese food product made from soybeans - shiso and ponzu: a light salad by Anita Lo
18 October, 2012
ingredients
Heirloom Tomatoes
various, cored and sliced into bite sized pieces
Salt
to taste
Pepper
to taste
Dashi
1 qt
Lemon juice
To taste
Rice Vinegar
To taste
Soy Sauce
To taste
Onion
1, finely chopped
Garlic
1 tbsp, chopped
Black pepper
to taste
Onion
red, thinly sliced, soaked in rice wine vinegar
Shiso
Red Shiso
Scallion
Yuba
White Soy
Garlic
various cloves
Preparation
Thinly shave the garlic cloves on a mandolin, blanched twice in salted water and once in salted milk, then fried at a low temperature until golden brown and salted.
Make the vinaigrette: place all ingredients for the vinaigrette in a blender and run until smooth. Taste and adjust seasonings.
Make a salad of the cut tomatoes, red onion and scallions, seasoned with salt and pepper and ample vinaigrette.
Arrange on a plate and dot with the green and red shiso.
Add a mound of the fresh yuba to the center of the plate and season with white soy. Just before serving, top the yuba with the fried garlic chips.
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