Tomato salad with shiso and cucumber

AT A GLANCE

  • Serves 6 people

  • 300 gm silken tofu
  • 2 gm xanthan gum (see note)
  • 600 gm assorted cherry tomatoes, such as grape, Roma and yellow
  • 1 telegraph cucumber, peeled
  • 125 ml (½ cup) grapeseed oil
  • 1 tsp sesame oil
  • 80 ml (1/3 cup) sherry vinegar
  • 1 tbsp light soy sauce
  • 6 shiso leaves
01   Drain tofu (discard liquid), then blend on high speed in a blender, gradually add xanthan gum and blend to combine. Season generously to taste, transfer to a siphon gun, charge with nitrous chargers and set aside.
02   Blanch cherry tomatoes (30 seconds-1 minute), then refresh and peel.
03   Scoop balls of cucumber with a small melon-baller, avoiding the seeds.
04   Whisk oils, vinegar and soy sauce to combine, then season to taste. Thinly slice shiso leaves and add to vinaigrette, then add tomato. Place a few cucumber balls and a selection of different coloured tomatoes into serving bowls, season to taste and drizzle over a little vinaigrette. Squirt whipped tofu from siphon gun on top of salad and serve.

Note Xanthan gum is a stabilising agent available from health-food shops.

Topics:

CHEFS' RECIPES, SALAD, MODERN ASIAN, CUCUMBERS, TOFU, TOMATOES, SPRING

Recipe:

DAVID CHANG, MOMOFUKU

Photography:

BEN DEARNLEY , WILLIAM MEPPEM

Styling:

AIMEE JONES

FEATURED IN

Nov 2011

Nov 2011

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