Ratatouille Crudo
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Credit: Deb Paquette, Chef/Partner, Etch, Nashville, Tenn.
The National Culinary Review, June 2013
Ingredients
1 fennel bulb
1 medium zucchini
1 medium yellow squash
1 large carrot
4-5 button mushrooms
½ cup Italian parsley leaves
6 basil leaves, chiffonade
2 cups arugula
2 T. capers
1/3 cup garlic oil (recipe follows)
½ cup Parmesan + extra, as needed
½ t. salt
1 t. black pepper
Pea pesto (recipe follows)
Red bell pepper essence (recipe follows)
Pea Pesto
1 cup frozen green peas
2 T. water
2 T. butter
2 T. truffle oil
2 T. olive oil
¼ t. salt
Pinch cayenne
Red Bell Pepper Essence
1 (28 oz.) can high-quality diced tomatoes
1 red bell pepper, roasted, skinned, seeded
2 garlic cloves, reserved from garlic oil
¼ cup canola oil
1 t. smoked paprika
Pinch cayenne
¼ cup garlic oil (recipe follows)
Garlic Oil
2 cups canola oil
½ cup whole garlic cloves
1 cup olive oil
Instructions
1. Slice fennel bulb, zucchini, yellow squash, carrot and mushrooms very thin with mandoline. Toss in bowl with parsley, basil, arugula, capers, garlic oil and ½ cup Parmesan; season with salt and pepper.
2. To plate: Smear pea pesto in half-circle on one side of plate. Gently mold together large handful salad mixture; place on plate, slightly covering pesto. On other side of plate, squirt several dots red bell pepper essence. Top salad with Parmesan.
Pea Pesto
Method: Defrost peas with water and butter in microwave or on stove. Blend. Puree with truffle oil, olive oil, salt and cayenne until smooth. (Strain if pea skins remain.)
Red Bell Pepper Essence
Method: Heat oven to 350ºF. Place tomatoes on small sheet pan; roast until no liquid remains, 20-25 minutes. Blend with roasted pepper, garlic cloves, garlic oil, canola oil, paprika and cayenne. Puree until smooth. Cool. Store in squirt bottle.
Garlic Oil
Method: Heat canola oil and garlic in saucepot on low. Let simmer until garlic is brown but not burnt, about 15-20 minutes. Cool; add olive oil. Store in refrigerator (garlic cloves remain in oil).
Yield
1 large entree salad
Tags
Main Dish, Salad, The National Culinary Review
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