This salad is vibrant and romantic. Use large heirloom tomatoes to make little hearts, along with the parmesan 'cheese'.
This is a dish made as part of the Matthew Kenney Cuisine Academy: Level II - Advanced Raw Cuisine. For copyright purposes I cannot share the recipe, but I will share the photos and main ingredients here.
INGREDIENTS & ASSEMBLY
heirloom tomatoes • olive oil butter • 'parmesan' cheese crisps • basil oil
The heirloom tomatoes are sliced really thin, removing the skins where necessary. They are lightly seasoned with olive oil, salt and pepper. The 'parmesan' cheese crisps are made using pine nuts, nutritional yeast and seasoning, blended with water and dehydrated. The basil oil is made by blended basil and spinach with oil, then straining. The olive oil butter is made by blending the oil with agave and salt, then freezing in moulds (it melts just like butter). Plate and enjoy!