PINEAPPLE & CUCUMBER SALAD
Fresh Grapefruit, Strawberry emulsion with Mint cream
Salad
¼ of pineapple
1 cucumber
2 grapefruit
Peel and cut pineapple into small cubes. Cut cucumber in half; scoop out seeds then cut into cubes. Mix the pineapple and cucumber together (if you are serving the same day). Peel grapefruit, run a sharp knife through the membrane to obtain the segments.
Mint cream
½ cup Whipping cream
6 sprigs mint
Sea salt
Using a chilled bowl, whisk the cream until it is stiff, add chopped mint and a touch of salt, continue to whisk until the cream is thick enough to quenelle( to make into an egg shape). Refrigerate until ready to serve
Emulsion
½ lb of Strawberries
¼ cup balsamic vinegar
1 ½ cups of grape seed oil
Salt & pepper
Marinate Strawberries in balsamic and s/p for 30 minutes. Puree the mixture in a food processor, while the machine is running slowly, drizzle in the grape seed oil. Check the seasoning before pouring the mixture into a squeeze bottle. Dressing can keep in refrigerator for five days.
Garnish with Baby Greens
Mix cucumber and pineapple together then drizzle with emulsion. Garnish with mint cream, grapefruit & baby greens and serve.
