Olive Ice Cream with Heirloom Tomato Salad and Grilled Fish
Updated 3:19 PM EST, Tue, Aug 31, 2010
Recipe Courtesy of Chef Daniel Stern, R2L
Salad
Ingredients:
Heirloom tomatoes 2 med. raw, diced
Heirloom peppers 1 med. raw, sliced
Cherry tomatoes 12 ea. oven dried
Dried olives 1 ea grated
Parsley 1 tsp. chiffonaded
chives 1 tsp. sliced
Vinaigrette:
Olive oil 3 oz.
Herb vinegar 1 oz.
Directions:
1. Toss tomatoes, peppers, cherry tomatoes and herbs in a bowl with the vinaigrette.
2. Season the salad with salt and pepper to taste.
Ice cream:
Ingredients:
Green cerignola olives, pitted 1 pt.
Grapeseed oil ¾ pt.
Whole butter 1 tbl.
Red wine vinegar 1 tbl.
Marjoram, fresh 1 tsp.
Salt Tt (to taste)
pepper Tt (to taste)
sugar Tt (to taste)
Directions:
1. Put all ingredients together in an ice cream spinning beaker and freeze.
2. Spin the beaker in an ice cream spinner after completely frozen.
3. Arrange salad on a plate and garnish with basil oil, grated dried olive and a scoop of ice cream.
