Garden Salad
Garden Salad by Chef Taylor Ponte
Spicy, Pickled Cucumber and Carrots, Cherry Tomato, Smoked Avocado, Preserved Lemon, Shaved Radish, Sunflower Sprouts, Thai Basil Buds, Rosemary Mayonnaise Dressing made with Kuleana Sunflower Oil
Sliced items
- Cherry tomato
- Avocado
- Radish
- Sunflower sprouts
Dressing
- 1 cup Kuleana Sunflower oil
- 2 tbls chopped Thai basil
- 3 tbls lemon juice
- Salt to taste
Process: Mix well in bowl, this is a broken dressing so it will not emulsify.
Rosemary Mayo
- 1 egg yolk
- 2 tbls champagne vinegar
- 1 tbls chopped rosemary
- 1 cup Maui Sunflower oil
Process: In blender puree yolk on low speed. Slowly pour oil until desired consistency is required. Remove from blender and in bowl fold in remaining items. Season with salt to taste.
Garnish
- Sunflower seeds
- Thai basil blossom
Pickled Cucumbers and carrots
- 1 ea carrot
- 1 ea cucumber
Pickled liquid
- 1 cup of apple cider vinegar
- 1/2 cup sugar
- 2 tbls salt
- 1 ea Hawaiian pepper, smashed.
- 1/4 cup water
Process: cut cucumbers and carrots to desired size. Combine all pickling liquid items and bring to a boil. Once boiling pour over cut veggies. Let steep in in pickle liquid for 2 day minimum.
Toss the sliced items in the dressing. To serve, smear each plate with rosemary mayo. Place a serving of the dressed sliced ingredients and pickled items. Top with garnish.
