Watermelon and Heirloom Tomato Mint Salad
SHARE NOW:
| Ingredients | Quantities |
|---|---|
| Watermelon | 1/2 each |
| Heirloom tomatoes | 4 each |
| Mint leaves | 6 each |
| Sherry | 1/8 cup |
| Club House Thyme Leaves | 1/8 te |
| Club House Basil Leaves | 1/8 tsp |
| Club House Oregano Ground | 1/8 tsp |
| Arugula | 2 cups |
| Baby cilantro | 2 cups |
| Garlic clove | 1 each |
| Goat cheese | 1/2 cup |
| Cream cheese | 1/2 cup |
| Club House La Grille Fiery Habanero & Roasted Garlic | 1 tbsp |
| Fennel, thinly shave | 1/2 cup |
| Flour | 1/4 cup |
| Balsamic vinegar | 2/3 cup |
| Agar | 2 g |
| Water | 3 cup |
| Club House Sea Salt, French Mediterranean | 1/2 tsp |
| Club House Pepper, Black Ground | 1/2 tsp |
Instructions
This recipe was created for Club House for Chefs in collaboration with Humber College’s Iron Chef Humber Team 2: Samantha Simms, Victoria Simon, Dacyion Reid and Aldwin Dela Pena.
For the Watermelon and Heirloom Tomato Mind Salad: Place 2/3 cups of oil in freezer for 30 minutes. Make marinade for salad, combine oil, sherry, herbs, garlic and Club House Sea Salt, French Mediterranean and Club House Black Pepper, Ground. Slice tomatoes and place in vacuum bag and seal with the marinade and reserve. Whip goat cheese and cream cheese. Add La Grille Fiery Habanero and Roasted Garlic Seasoning and pipe small rounds on a parchment lined tray and refrigerate. Toss fennel in flour and fry in deep fryer until golden brown, drain excess oil.
For the Balsamic Caviar: Heat vinegar and add agar on medium heat. Stir until fully mixed in, turn up heat and boil. Remove from heat, remove oil from freezer and using a syringe or pipette draw some mixture and drop it slowly in the oil. Use spoon to take out the pearls and place in water to rinse.
For Serving: Toss greens in remaining marinade and combine all the ingredients on a plate in a decorative manner.
