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| RIPLEY TOMATO TOWER WITH AVOCADO CREAMA, MANGO & PAPAYA DRIZZLED WITH ORANGE BASIL OIL |
| Yields: 4 Servings |
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| Ingredients |
2 large Ripley tomatos, ripe but firm – wash and slice
into 1/4 inch slices
restack tomato in its original shape and set aside
1 mango, peeled and slivered
1 papaya (Mexican), peeled, seeded, slivered and chopped
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| Method: Avocado Creama |
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Place cilantro, parsley, green onion, jalapeno, lemon and lime juice and 1/2 of water in a blender and liquefy
Add avocado and continue to lightly blend
Add more water as needed
Add salt and pepper to taste
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| Ingredients: Avocado Creama |
2 avocados, pitted, skinned and coarsely chopped
1/2 C chopped cilanro
1/2 C chopped scallions
1/2 whole jalapeno
3/4 C sour cream
3/4 C water
juice of 1 lemon and of 1 lime
to taste salt and white pepper
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| Ingredients: Orange Basil Vinaigrette |
3 oranges, peel removed
1/2 C sherry vinegar
1/2 C basil leaves
1/2 japone chile, seeds and stem removed
1 1/2 C olive oil
to taste salt and pepper
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| Method: Orange Basil Vinaigrette |
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Combine all ingredients except oil in a blender. Turn on high
and liquefy.
Slowly add oil and allow to emulsify.
Strain through a strainer and taste for salt and pepper
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| To Finish |
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In the center of the plate, begin layering with the first slice of
tomato, salt and pepper each side of the tomato. Alternate avocado creama, slivered mangoes, and papaya, and tomato. Continue until tower is formed and the top layer is avocado, mango and chopped papaya. Drizzle the tomato with Orange Basil Vinaigrette and serve.
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