Friday, July 22, 2011

Compressed & Grilled Watermelon Salad
grapefruit & tarragon vinaigrette, french breakfast radish, ricotta salada

I  grilled  pieces of watermelon and then seasoned them individually using salt pepper, tarragon & purslane from Evas Garden.I then vacuum sealed them with their seasonings and cooked them at 85°C for 20 minutes. Once the melon  were cooked  I dropped in ice bath. After they cooled I trimmed them up and served them as is, the flavor of the taragina nd purslane were embeded into the flesh of the watermelon, awesome flavor and even aroma.
In this case I made a simple salad, Im sure the possibilities are endless with flavor combinations and even cooking times. I was even thinking about making a grilled watermelon and purslane sorbet......

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